Cranberry Cocktail

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.

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And it looks pretty, as well!

Everyone liked this one, and it was very easy to make.

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