Cranberry Ice

Cranberry Ice Recipe
HOWARD L. PUCKETT
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.

Yield:

10 cups (serving size: 1/2 cup)

Recipe from

Nutritional 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

Ingredients

8 cups water
4 cups fresh cranberries
3 cups sugar

Preparation

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.

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.

Note:

November 1997
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