This one was two recipes for me, due to what I did with the leftovers.
Cook 2 cups cranberries in 3 cups water until skins pop; strain. Cook 1/2 cup sugar with juice until dissolved (about 2 min). Chill and add a little lemon juice, half as much ginger ale, or unsweetened pineapple juice (to taste). Serve cold in glasses. Serves 8.
Thankfully, I had a bag of frozen cranberries left over from Thanksgiving. I cooked as directed; they didn’t take very long to start splitting open. After straining and pushing the skins around in a sieve with a spoon (to get out as much of the juice as possible), I had a bunch of pulpy skins left. So, I made some simple syrup and put that together in a container with the pulp, so now we’ll have some cranberry relish for Easter dinner. Yay!
Anyway, back to the cocktail. I didn’t put lemon juice in it, but I filled the glass half full of the juice and half of ginger ale. It was really refreshing.
And it looks pretty, as well!
Everyone liked this one, and it was very easy to make.