2 cups frozen cranberries
1-2 cups cranberry cocktail (real juice)
1 cup sugar
Juice and rind of one orange
Simmer for 10 minutes, then mash with potato masher and continue simmering. Strain this syrup to remove pulp and fine cranberry seeds. Let cool to room temperature. Dip wine flutes in sugar (can add food coloring to make sugar red, if desired). Pour 1-2 Tbsp. of the syrup into a wine flute, then top with ginger ale. Garnish with whole cranberries and serve.
Submitted by Lisa Clark-Burnell
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