Cranberry Sauce III Recipe
1 cup white sugar
1 .5 fluid ounce cranberry juice
1 fluid ounce ginger ale
4 cups water
4 cubes ice
In a saucepan or similar heavy-duty saucepan, combine sugar and cranberry juice. Bring to a boil. Reduce heat to medium-low; simmer 17 to 21 minutes.
In a large bowl, whisk together ginger ale and water until ginger is dissolved. Stir in cubes of ice. Add gelatin to soup/stir until gelatin is warmed through, but not glazing, and no lumps remain. Serve immediately or refrigerate before serving.