The holidays are a great time of delicious eats and sweet treats. The only thing you need to top off a marvelous meal is a nice drink. No, not that kind of drink, but one that will be just as pleasing and can be enjoyed by even the youngest member at your holiday table.
Cranberry Cooler is a recipe that I’ve had for quite some time. It originally appeared in Quick Cooking magazine in the November/December 2004 issue. I’ve held on to it for this long because it’s sensational. Not only because of the taste, but because it’s so easy to make and only requires five ingredients. Oh, and because of the many rave reviews and recipe requests. And if you love cranberries, then this recipe is definitely a winner. Enjoy!
PREP: 30 minutes + chilling
2 quarts water
3 pounds fresh or frozen cranberries
5 cups sugar
5 cinnamon sticks (3 inches each)
1 liter ginger ale, chilled
In a Dutch oven, bring the water, cranberries, sugar and cinnamon to a boil. Simmer, uncovered, for 10 minutes or until berries pop. Mash slightly with a potato masher; simmer 5 minutes longer.
Strain and discard pulp and cinnamon sticks. Refrigerate mixture in 2-cup portions until chilled for immediate use, but this mixture can also be made in advance and refrigerated for up to 3 days or frozen for up to 3 months. If frozen, be sure to thaw before using.
Combine 2 cups of the refrigerated cranberry mixture and ginger ale in a pitcher or punch bowl to complete the Cranberry Cooler. Serve over ice. Yield: 6 servings.
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