4 cups (1 quart) cranberry juice cocktail
3 cups finely diced fresh pineapple (1 medium) or 3 cups drained canned pineapple chunks
4 medium carrots, peeled and cut into 1-inch thick slices
1/2 cup granulated sugar
1/4 cup lemon juice
1 tsp. vanilla extract
4 cups ginger ale, chilled

Place half of pineapple, 1/2 cup cranberry juice and 2 carrots in the container of a blender. Cover. Whirl at top speed for 30 seconds until smooth and liquified. Pour through a coarse strainer into a cool mixing bowl.

Place remaining pineapple and carrot in blender container with 1/2 cup cranberry juice. Cover and whirl at top speed for 30 seconds.

Strain through a coarse strainer. Pour into mixing bowl with first mixture. Stir in remaining cranberry juice, sugar, lemon juice and vanilla extract. Chill.

Just before serving stir in ginger ale. Pour into tall glasses over ice.

Serves 10.