Spiked Cranberry Citrus Slush

Who says cranberry sauce has to be that goopy, jelly like condiment plopped out onto the plate? I know, this is the time of year that people want the same dishes they have eaten every Thanksgiving for the past 30 years. And to go and change something, even something as a simple as the cranberry condiment could disrupt the whole harmony of the holiday. Because that’s what make the holidays so great.  The recipes made by grandmothers and great aunts who are long gone, and these edible memories are the only thing we have left to keep us connected to our past.

And then people like me go and try to change something as crucial as the cranberry sauce. So I would never recommend replacing your traditional cranberry sauce with cranberry slushy, but rather, adding to it. Because not only does this cold, icy texture make a great contrast with warm turkey, but it can also double as a cocktail mix. Just mix equal parts vodka and cranberry slush for a festive cranberry cocktail.

Spiked Cranberry Citrus Slush

Recipe adapted from Betty Groff

1 lb. Cranberries

½ cup water

1 ½ cups sugar

2 cups club soda

Juice of 2 limes

Juice of 2 grapefruits

Vodka (optional)

Wash cranberries and put in a medium pot with water and bring to a boil. Cook until the berries are starting to soften and burst. Using a wood spoon, start mashing the berries against the walls of the pot to help smooth it out. While the berries are hot, stir in the sugar. Allow to cool and add the lime juice, grapefruit juice and soda. Pour into a Quiche or pie plate and freeze for a few hours or until a slushy like- texture and serve in the pie plate.

Optional adult version: float a tablespoon of vodka on top just before serving. It cuts the sweetness a bit.

Use any leftover slushy as a cocktail mix, just mix 2 oz. vodka with 2 oz. cranberry slushy.

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