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Cranberry Ice

HOWARD L. PUCKETT
Yield 10 cups (serving size: 1/2 cup)
This recipe comes from a community cookbook printed in 1914 and has been a part of my Thanksgiving and Christmas dinners for many years. We eat this sorbet instead of the traditional cranberry sauce. My grandchildren just love it.

Ingredients

  • 8 cups water
  • 4 cups fresh cranberries
  • 3 cups sugar

Nutrition Information

  • calories 125
  • caloriesfromfat 0.0 %
  • fat 0.0 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 0.1 g
  • carbohydrate 32.4 g
  • fiber 0.2 g
  • cholesterol 0.0 mg
  • iron 0.1 mg
  • sodium 0.0 mg
  • calcium 2 mg

How to Make It

  1. Combine all ingredients in a Dutch oven; bring to a boil. Reduce heat, and cook 15 minutes or until all cranberries pop. Strain cranberry mixture through a fine sieve over a bowl, discarding solids. Cover and chill.

  2. Pour the cranberry mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. Spoon cranberry ice into a freezer-safe container; cover and freeze 1 hour or until ready to serve.