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HOWARD L. PUCKETT Photo by: HOWARD L. PUCKETT

Cranberry Ice

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.

Cooking Light NOVEMBER 1997

  • Yield: 10 cups (serving size: 1/2 cup)

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.

Nutritional Information

Amount per serving
  • 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
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Cranberry Ice recipe

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