|Cranberries||3 Cup (48 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Ginger ale||1 Pint|
Wash and pick over cranberries.
Add water, cover, and cook slowly over low heat until the cranberries are soft.
Rub the hotcranberries through a sieve.
There should be about 2 cups puree.
Add sugar and chilled ginger ale to the chilled puree and serve at once in cocktail glasses.
Garnish with a sprig of mint or a paper thin slice of orange if desired.