Place jelled cranberry sauce in large mixer bowl; beat until smooth.
Add cranberry apple drink concentrate, partially thawed lemonade concentrate and spices.
Mix on low speed until well blended and smooth.
Pour mixture into a large, freezer-safe, non-metallic container.
Add water to mixture and stir well. Cover and freeze for 2 hours.
Remove from freezer and stir. Cover and continue freezing for 8 hours or overnight.
Dissolve gelatin and sugar in 1 1/2 cups boiling water.
Add cranberry-apple drink.
Chill 1 3/4 cup of mixture until partially set (keep remainder at room temperature).
Fold in cranberry sauce.
Pour into a 7 to 8 cup ring mold; chill until almost firm. Chill remaining gelatin until partially set.
In a blender container, process crushed pineapple until smooth; add cranberry apple drink and yogurt.
Process until completely blended.
Pour into 2 ice cube trays.
Freeze about 1 hour until partially firm.
Place wooden stick in center of each cube.
Freeze until hard.
Makes 28 pops.
Mix half and half champagne and the cranberry/raspberry drink over ice in a large wine glass.
Stir coconut-flavored sparkling water, cranberry juice drink, and lime juice together in a pitcher.
Fill glasses with ice cubes. Pour sparkling water mixture over ice; garnish with sliced lime.
In a large wine glass, pour cranberry apple drink and white grape juice over ice.
Add a splash of club soda.
Garnish with grapes or a lime slice.
Makes 1 serving.
Mix jellied cranberry sauce with mixer until smooth.
Add cranapple drink, lemonade and spices.
Mix on low speed until blended and smooth.
Pour mixture into a freezer-safe non-metallic container.
Cover and freeze 8 to 10 hours or overnight.
To serve, thaw slush until it can be easily scooped.
Add chilled, carbonated beverage and stir.
Dissolve the cherry jello in the boiling water.
Add the rest of the ingredients and mix well.
Put in an ice cream pail and freeze.
When served, put a large scoop of slush in a glass and fill with 7-Up.
If you want it stronger, add more vodka. Delicious as nonalcoholic drink also.
Mix and freeze.
Just before serving, fill glass with 3/4 slush and 1/4 7-Up.
Delicious at holiday time.
Keeps in freezer for several months.
Put cranberry sauce in large mixing bowl.
Beat until smooth. Add cranberry-apple concentrate, partially thawed lemonade and spices.
Mix until well blended and smooth.
Pour into large plastic container.
Add water and mix well.
Cover and freeze 2 hours.
Remove from freezer and stir again.
Freeze 8 hours or overnight.
To serve, thaw slush until it can be scooped easily. Mix about 1/2 cup slush with 7-Up or a lemon-lime soda in glass. Stir to blend.
Can be frozen and stored for several weeks.
In a bowl, combine the cranberry sauce, concentrates, water, cinnamon and allspice.
Cover and freeze for 8 hours or overnight. Remove from freezer 45 minutes before serving.
For each serving, combine 1/2 c. slush mixture with 1/2 c. lemon-lime soda.
To Make Cranberry Puree: Combine 1 cup of
*Or use 1 envelope (2 quart size) Kool-Aid sugar sweetened soft drink mix.
Dissolve Jell-O in boiling water.
Add drink.
Measure out 2 cups and chill it until slightly thickened.
Add cranberry sauce to the remaining Jell-O/drink mix.
Blend well and let it chill until thickened.
Blend Cool Whip into the 2 cups of slightly jelled Jell-O.
Add the apple.
Pour mixture into a 7 to 8 cup bowl and chill until firm.
When the creamy layer is firm and the sauce mixture is thickened, spoon the sauce mixture over the creamy layer.
Chill 3 hours until set.
In a bowl, combine the cranberry sauce, concentrates, water, cinnamon, and allspice.
Cover and freeze for 8 hours or overnight.
Remove from freezer 45 minutes before serving.
For each serving, combine 1/2 cup of the slush mixture with 1/2 c lemon lime soda.
In a 2 1/2 to 3-quart freezer container, combine hot water and sugar; stir until dissolved.
Stir in lemonade, cranberry juice and rum.
Freeze for several hours or overnight, stirring once or twice as it freezes.
Cover when frozen.
Remove from freezer 15 to 20 minutes before serving.
To serve, spoon 2/3 cup of slush into glass.
Fill glass with pop.
Serve with straws.
Makes 15 (1 cup) servings.
Dissolve jello in boiling water.
Cool.
Add remaining ingredients.
Freeze overnight.
When serving, fill each glass about 2/3 full with slush and add 7-Up.
Mix all ingredients together in a gallon ice cream pail or other large freezable container.
Freeze overnight.
To serve, spoon slush into festive glasses and add additional 7-Up or Sprite.
Mix ingredients in ice cream pail and freeze. To serve fill glass half full with slush and add white soda till glass is full.
Mix well in a 4-quart container or larger.
Store in freezer, mixing every day for 3 days.
Mix 1/2 glass of slush with sour soda.