Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light November 1997

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Credit: HOWARD L. PUCKETT

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

125 calories; protein 0.1g; carbohydrates 32.4g; fiber 0.2g; iron 0.1mg; calcium 2mg.
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