In large saucepan combine cranberries and 2 cups water.
Cook, uncovered, till skins pop.
Press through a food mill or sieve.
Combine sugar and gelatin; stir into cranberry mixture till sugar and gelatin dissolve.
Stir in ginger ale.
Pour into two 3-cup refrigerator trays; freeze till partially frozen.
Break into chunks in chilled mixing bowl.
Beat till smooth with electric mixer.
Pour into cold refrigerator trays or paper cups.