1 lb. fresh or frozen cranberries
2 1/2 c. cold water, divided
3 1/2 c. fresh or frozen unsweetened raspberries
1 envelope unflavored gelatin
2 c. sugar
2 c. ginger ale
1 3/4 c. raspberry ginger ale or additional ginger ale

In a large saucepan, cook the cranberries and 1 1/2 cups water over medium heat until the berries pop, about 15 minutes. Stir in raspberries. Transfer to a blender or food processor; cover and process until smooth. Strain and discard seeds, reserving juice. Pour the juice into a 2-quart freezer-proof container; set aside. In a small saucepan, sprinkle gelatin over remaining water. Let stand for 1 minute. Stir in sugar. Cook and stir over medium heat until gelatin and sugar are dissolved. Add to berry juice. Stir in ginger ale; cover and freeze.

Remove from freezer 1 hour before serving. For each serving, combine 1 cup Cranberry Slush with 1/4 cup raspberry ginger ale in a glass; stir well.

Yield: 7 servings.