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The Kitchen Table

Canada Dry Cranberry Ginger Ale ???

11 years ago

Have you tried it and did you like it?

I love Canada Dry Ginger Ale.

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Comments (14)

minnie_tx
11 years ago
I do too but have't heard about the cranberry
ravencajun Zone 8b TX
11 years ago
I don't care for ginger ale but do like cranberry so I need to get a taste of this. But I don't drink any sodas these days.
I do have ginger ale in the drink fridge in case it's needed for stomach upset, so that cranberry version might be the better choice for that.
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Cranberries...lots of cranberries
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Nearly everyone seems to be giving you breakfast and dessert ideas, so here is an entree for a change: CRANBERRY ROAST OF PORK 1-1/2 cups fresh cranberries 2/3 cup sugar 1 cup finely chopped onion 1/2 cup dry red wine + 1/2 cup dry red wine 4 pound loin of pork, either with bones or boneless Salt Pepper 1/2 teaspoon thyme 1 cup canned beef bouillon 1 Tablespoon cornstarch 1/3 cup cold water Preheat oven to 350 degrees. Combine berries, sugar, and water; boil, cook for 5 minutes until berries pop & mixture is thick. Add onion and 1/2 cup wine. Rub pork with salt, pepper, thyme. Place bone side down in roasting pan just large enough to hold the roast and juices that will develop. Spread cranberry mixture over roast. Roast 2-1/2 hours or about 40 minutes per pound or to internal temperature of 170 degrees. Combine remaining 1/2 cup of wine with beef bouillon and baste meat frequently with this and pan juices. If you need more, mix 1 part wine with 2 parts bouillon. Dont let pan juices scorch. (The onions will scorch a bit, even with basting, but they still taste good.) When roast is done, transfer to board for carving. To thicken pan juices if desired: Measure pan juices. For each cup of pan juice, mix 1 Tablespoon cornstarch with enough cold water to make a paste, then combine with the cooking liquid and cook until thick. Spread some sauce over carved meat and pass rest at the table. Serves 6. Adapted from Americana Magazine, November 1976 From my notes: Use a roasting pan just large enough to hold the meat and basting liquid to prevent evaporation of the yummy liquid. Baste gently so you dont disturb the cranberry-onion coating on the meat. We serve this with noodles to take advantage of the sauce.
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Crystalized ginger?
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Comments (12)
I made it yesterday and it was a little tough -- should have cooked it longer, I think. Still I used it in my cranberry conserve. Recipe below: Cranberry Conserve 2 (10 oz.) strawberries frozen w/syrup, thawed 1/2 C. sugar 1/4 C. water 1 (12 oz.) pkg. fresh cranberries 2 oz. crystallized ginger cut in slivers Peel of one orange cut into slivers 2 cinnamon sticks Drain liquid from strawberries into 3 qt. saucepan, reserving berries. Add sugar and water - bring to boil, stirring to dissolve sugar. Add cranberries, ginger, orange and cinnamon. Return to boil; reduce heat and simmer 10 minutes. Stir in reserved strawberries. Remove from heat, cool. Spoon into jars, cover and refrig. up to one month. Yield: 1 quart I had several jars of canned spiced apples that I added to mine just to use them up.
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What do you do with Cranberries?
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Comments (16)
I've canned the popular cranberry mustard (as well as canning cranberry sauce to have throughout the year). I've already given many folks both the cranberry mustard and cranberry sauce to have with turkey and turkey/ham sandwiches. Just made another batch of sauce yesterday. One of the discount food chains (Aldi's) had Ocean Spray cranberrys for 99 cents! Harris Teeter 2.99 Walmart 2.29 Food Lion 1.99 Such a range of prices for the same thing!! 12 oz.bags. I also want to make some sugared cranberries to give out at Christmas, so they are in the freezer at the moment, as they only last a week. Sugared Cranberries Because of the contrast between the tart cranberries and sugary coating, the flavor of this snack pops in your mouth. The berries are steeped in hot sugar syrup to tame their tangy bite. When entertaining, serve these in place of nuts. For gift-giving, package in parchment-lined tins. Present with a small bottle of the reserved cranberry cooking syrup for the recipient to use as a cocktail mixer. If you can't find superfine sugar, make your own by processing granulated sugar in a food processor for a minute. 2 cups granulated sugar 2 cups water 2 cups fresh cranberries 3/4 cup superfine sugar Combine granulated sugar and water in a small saucepan over low heat, stirring mixture until sugar dissolves. Bring to a simmer; remove from heat. (Do not boil or the cranberries may pop when added.) Stir in cranberries; pour mixture into a bowl. Cover and refrigerate 8 hours or overnight. Drain cranberries in a colander over a bowl, reserving steeping liquid, if desired. Place superfine sugar in a shallow dish. Add the cranberries, rolling to coat with sugar. Spread sugared cranberries in a single layer on a baking sheet; let stand at room temperature 1 hour or until dry. Note: The steeping liquid clings to the berries and helps the sugar adhere. Store in an airtight container in a cool place for up to a week. June Lynn
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Reed's Candied Ginger
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Comments (19)
I succumbed to the allure of all that ginger. It was the natural cane sugar that got me. Petra, those chocolate ginger cookies sound wonderful. DH says he doesn't like ginger but I've noticed if it's wrapped in any kind of buttery-sugary confection, he's quite happy. Here's the pudding recipe. I think originally Williams-Sonoma included it with a pudding mold but I also found it online at freshmarket.com. It's been quite some while since I made this. Delicious, but I'm not sure I used that much ground ginger. It was one of those rare occasions when I failed to take notes. Ginger Steamed Pudding Ingredients: Â 1 1/2 c. brown sugar, packed Â 1/2 lb. unsalted butter, softened Â 5 eggs, slightly beaten Â 2 1/2 c. flour Â 2 tbsp. ground ginger Â 1 1/2 tsp. baking soda Â 1 c. crystallized ginger, chopped Â 3/4 c. toasted almonds, chopped Â 1 tbsp. brandy Preparation Cream sugar and butter together until light. Add slightly beaten eggs to mixture and mix well. Add the combined flour, ground ginger, and baking soda. Mix well. Stir in the crystallized ginger and almonds, and add the brandy. Spoon mixture into buttered mold with a center hole and cover with foil (Almost any bowl that splays out is suitable. Cooking time will be longer if there is no center hole). Place mold into large pot of boiling water, enough to cover 2/3 up the sides of the mold. Reduce heat, cover and simmer 1 1/2 hours or more until firm. Remove from water and let cool about 10 minutes or until you can unmold it. Once unmolded, cool slightly and serve with whipped cream and a garnish of mint. Carol Here is a link that might be useful: FreshMarket Recipe Archive
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marie_ndcal
11 years ago
Since I don't do coffee, chocolate, any carb. drinks, cannot try it. But it sounds good.
glenda_al
Original Author
11 years ago
I grew up With gingerale! My mother would serve gingerale ale and vanilla ice cream for her bridge, canasta, garden clubs, church gathers at our house.

WalMart was out of regular gingerale, yesterday and that's when I was the cranberry gingerale.
Nita__AZ
11 years ago
I haven't tried the Ginger Ale with cranberry but around the holidays Sprite comes out with one with cranberry in it which is really good. Only thing is they don't have it in diet. Will have to look at Ginger Ale to see if they have it in diet.

As soon as the holidays are over they discontinue the drinks with cranberry in it. So we stock up so we have it for a few months.
glenda_al
Original Author
11 years ago
They had the diet cranberry gingerale, cause I drink the diet regular gingerale, and noticed.
User
11 years ago
I do I do I do! It's a lovely combination, and we start looking for the cases in the grocery stores around Labour Day, as it is generally only available during the cooler months for some reason. I chill the cans, squish a wedge of lime in the glass, and pour the gingerale in. I don't like the large bottles of any drinks, so it's cans only in our house.

Definately not a "cola/soda/pop" type of beverage in my opinion..very light and refreshing! Enjoy!
lazypup
11 years ago
Glenda,

Grapefruit juice & cranberry juice are the two best thirst quenchers but many ppl cannot drink grapefruit juice because it is counter-indicated for many heart medications so they have turned to cranberry juice. (Cranberry juice is very popular with construction workers or ppl who work out in the sun all day).

For those who prefer to drink soda but don't want all the high fructose corn syrups, FDA Food dyes or caffiene; Gingerale, 7-up and Sprite offer an alternative.

Gingerale or 7-up is also added to Hawaian punch, fruit juice or even Kool-Aide to add a little fizz and pzaz to their non-alcoholic party punch.

Judging by the display in your grocery store one would think that Ginger ales overall sales is low when compared to cola or root beer, but such is not the case. From the soft drink manufactures viewpoint, ginger ale is one of their top selling products, because it is a principal bar mix.

Cranberries are primarily produced in Massachusetts & Rhode Island and here in Mass; Cranberries & cranberry juice is an extremely popular product. Check out an "Ocean Spray" display in your grocery and you will see that not only is cranberry juice sold straight up, it is also blended with dozens of other fruit juices such as Cran-apple, Cran-Grape, Cran-orange and so on.

Now as you might imagine, due to its popularity it didn't take long for the local bars to start coming up with new drinks that use cranberry juice, and many of them evolved into a concoction of cranberry & ginerale with your favorite alcololic beverage added in. Of course the fact that the health food guru's are all reporting that cranberry is one of the healthiest juices you can drink did not hurt either....LOL.

Canada Dry then went the next step and started producing the Cranberry Ginger Ale, primarily as a bar mix but now they are finding it almost has a cult following so they are selling it everywhere now.

I love it, have about 4 quarts in the pantry right now..LOL
gadgets
11 years ago
I haven't tried this, but I do buy Diet Sierra Mist Cranberry Splash that is only available around the holidays. And you almost always have to buy it early or be out of luck. I don't drink too much pop, but I allow myself two 12 pks a year of this.

Shirley
lisa_fla
11 years ago
When the kids were young, we let them drink cranberry ginger ale with their Thanksgiving dinner! I still buy it for them some years.
gemini40
11 years ago
I have had it , like it very much. Have you ever had "golden ginger ale". not sure they still even make it...but that was what I preferred over regular ginger ale.
minnie_tx
11 years ago
sometimes I'll open a can and let it "defizz" on the sink
maxmom96
11 years ago
I don't like ginger ale. It's a conditioned response as, when I was a child and was sick, my mother would give me ginger ale. Therefore: I get sick when I taste ginger ale!

I don't drink carbonated drinks as a rule either, but I must say that a certain brand of raspberry ginger beer (non-alcoholic)can really hit the spot. It's a special great.

Nancy
glenda_al
Original Author
11 years ago
Well, WM was sold out of the cranberry and refurbished with the regular, today.

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