This sorbet is so simple to make and is absolutely lovely to serve. I usually make it for Thanksgiving or Christmas as a lighter alternative to cake or pie. Not too sweet, not too tart. I wish this recipe got some more attention, as I think a lot of people would be surprised how good it is. Thinking of adding a few fresh mint leaves to my next batch.
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.
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- Calories: 125
- Calories from fat: 0.0%
- Fat: 0.0g
- Saturated fat: 0.0g
- Monounsaturated fat: 0.0g
- Polyunsaturated fat: 0.0g
- Protein: 0.1g
- Carbohydrate: 32.4g
- Fiber: 0.2g
- Cholesterol: 0.0mg
- Iron: 0.1mg
- Sodium: 0.0mg
- Calcium: 2mg
- 8 cups water
- 4 cups fresh cranberries
- 3 cups sugar
- 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.
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Cranberry Ice Recipe at a Glance
- COURSE: Desserts, Ice Cream/Sherbet
- CONVENIENCE: Entertaining, Freezable, Kid-Friendly, Make-Ahead
- CUISINE: American, New England
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Low Sodium, Low Saturated Fat, Gluten-Free
- COOKING METHOD: Ice-Cream Maker
- OCCASION: Autumn, Winter, Christmas, Thanksgiving
- PUBLICATION: Cooking Light