1 (1 lb.) can jellied cranberry sauce
3/4 c. orange juice
1/4 c. lemon juice
1 (1 pt. 12 oz.) bottle (3 1/2 c.) ginger ale, chilled

Beat cranberry sauce until smooth. Stir in juices. Add ginger ale. Serve over ice. Makes 12 to 15 4-ounce servings.