Make Drunken Cranberry Slush With Just Two Ingredients
I don’t know anyone has ever run out of cranberry sauce during a Thanksgiving meal. It’s very easy to make and people tend to make a lot of it, and I usually end up with a little bonus sauce the day after the turkey is eaten.
Obviously, you should continue to use it for all your leftovers – and leftover sandwiches – but it’s also a very good idea to mix it with wine and freeze it to make a slush. Like other cranberry alcoholic drinks , this recipe works best with homemade sauce rather than canned food. Take one cup of your favorite sauce and mix it with a cup of wine, then transfer to a shallow saucepan and place in the freezer overnight. Then, when you’re ready to lightly add your sauce, remove the skillet from the freezer and break up the ice mixture by scraping it with a fork and pouring it into fancy cocktail glasses. I used some sparkling cava for the above batch, but I wouldn’t blame you for playing with other bottles. Pinot noir makes a dry and delicious treat, but I really want to try it with a sparkling semi-sweet Lambrusco. (I don’t think there are many wrong answers here, depending on the variety – there is enough sugar in the sauce to reduce the dryness a little.)