CRANBERRY ICE
This is a great recipe to use up those cans of cranberry sauce around the holidays. Very simple, two ingredients, and a festive red color. A great dessert to serve for your holiday parties.
Provided by Redneck Epicurean
Categories Frozen Desserts
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 2
Steps:
- Beat cranberry sauce on high speed with electric mixer until smooth, about 5 minutes.
- Gently stir in lemon-lime soda.
- Divide mixture to fill 2 ice cube trays. Freeze until firm.
- Transfer cubes to food processor and mix until frothy.
- Pour into 1-quart container and cover. Freeze until 30 minutes before serving. Spoon into serving dishes and garnish with mint leaves or whipped topping.
Nutrition Facts : Calories 196, Fat 0.2, Sodium 38.5, Carbohydrate 50.4, Fiber 1.1, Sugar 48.5, Protein 0.3
CRANBERRY ICE
This traditional Christmas dessert was first made in our family by my grandma. She handed the recipe down to my mother, who then shared it with me and my two sisters. The cold tart treat is a wonderful accompaniment to a traditional turkey dinner. -Carolyn Butterworth, Spirit Lake, Iowa
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, bring cranberries and water to a boil. Cook over medium heat until the berries pop, about 10 minutes. Remove from the heat; cool slightly. Press mixture through a sieve or food mill, reserving juice and discarding skins and seeds., In a small bowl, sprinkle gelatin over cold water; set aside. In a saucepan, combine cranberry mixture and sugar; cook and stir until sugar is dissolved and mixture just begins to boil. Remove from the heat. Stir in gelatin mixture, stirring until gelatin is dissolved. Add lemon juice. , Transfer to a shallow 1-qt. freezer container. Cover and freeze until ice begins to form around the edges of container, about 1 hour; stir mixture. Freeze until slushy, stirring occasionally.
Nutrition Facts :
YULETIDE CRANBERRY ICE
This is a different way to serve cranberries. Delicious frozen ice that smooth and cleanse the palate! Super tasty and different! I have been thinking of our own JAP "cranberry Queen" Carol Junkins! :) I got this recipe in 1996 form Mid-West living magazine.
Provided by Deb Crane
Categories Other Side Dishes
Number Of Ingredients 6
Steps:
- 1. In a medium sauce pan, combine cranberries, sugar and the boiling water. Cook until cranberries Pop. About 8-10 minutes. Let cool.
- 2. In a small saucepan, combine cold water and gelatin. Let stand 5 minutes to soften. Cook and stir over low heat until gelatin dissolves.
- 3. In a blender or food processor, combine cranberry mix and blend until smooth. Return the mix to saucepan. Stir in the gelatin mix and the ginger ale.
- 4. Pour cranberry mix into a 8x8x2 inch pan. Cool to room temperature. Freeze until mushy.
- 5. Transfer the partially frozen mix to a large chilled mixing bowl. Beat until smooth, but not melted. Return to pan and freeze until serving. To serve, scoop into dishes or pretty small bowls. Garnish with mint if desired.
CRANBERRY ICE CREAM
"A traditional treat for Christmas and Thanksgiving, this recipe was my great-grandmother's," relates Nona Dumas of Wilmar, Arkansas. "It was serve in a parfait glass along with the meal. We children thought it was really special to be able to eat ice cream before we were through with our vegetables!"
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 quarts.
Number Of Ingredients 7
Steps:
- In a large saucepan, cook cranberries and water over medium heat until berries pop, about 15 minutes. Strain; discard seeds and skins. Cool completely. Meanwhile, in a large saucepan, heat milk to 175°; stir in sugar until dissolved. Cool. Stir in the cream, juices and cranberry mixture., Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.
Nutrition Facts : Calories 109 calories, Fat 1g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 14mg sodium, Carbohydrate 25g carbohydrate (24g sugars, Fiber 0 fiber), Protein 1g protein.
CRAZY CRANBERRY ICE
Make and share this Crazy Cranberry Ice recipe from Food.com.
Provided by Sharon123
Categories Frozen Desserts
Time 20m
Yield 14 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan, bring cranberries and water to a boil. Reduce heat; cook, uncovered, over medium heat until the berries pop. Remove from the heat.
- In a bowl, sprinkle gelatin over cold water; let stand for 5 minutes. Meanwhile, strain cranberries through a food mill into a large bowl, discard seeds and skin. Add the sugar, orange juice, lemon juice and softened gelatin; stir until gelatin is dissolved. Stir in cream. Pour into a 13-in. x 9-in. x 2-in. pan. Cover and freeze for 3-4 hours or until firm.
- Yield: 7 cups.
Nutrition Facts : Calories 189.7, Fat 3.2, SaturatedFat 2, Cholesterol 11.7, Sodium 5.7, Carbohydrate 41.5, Fiber 1.3, Sugar 38.4, Protein 0.6
CRANBERRY ICE
Provided by Craig Claiborne With Pierre Franey
Categories ice creams and sorbets, dessert
Time 10m
Yield 7 cups
Number Of Ingredients 4
Steps:
- Combine the sugar and water in a saucepan and bring to the boil. Let cook five minutes and remove from the heat. Let cool. Chill.
- Put the cranberry sauce into the container of a food processor or blender and blend thoroughly. Add the orange juice and the syrup and pour into the container of an electric- or hand-cranked ice-cream freezer. Freeze according to the manufacturer's instructions.
Nutrition Facts : @context http, Calories 370, UnsaturatedFat 0 grams, Carbohydrate 95 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 30 milligrams, Sugar 92 grams
CRANBERRY ICE CREAM
Provided by Jonathan Reynolds
Categories ice creams and sorbets, sauces and gravies, dessert
Time 20m
Yield A bit more than 1 quart
Number Of Ingredients 6
Steps:
- Boil the cranberries and 1/4 cup water until cranberries are very soft, about 10 minutes. Purée in a food processor and pass through a food mill or fine sieve. Set aside.
- In a saucepan, heat the cream and milk just to a boil. Set aside. Whisk the yolks and sugar together in a small bowl until smooth. Slowly whisk in the hot cream mixture. Return to the saucepan and cook over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon.
- Transfer to a large bowl. Whisk in the cranberry purée and liqueur. Chill at least 4 hours or overnight and freeze according to the ice-cream maker's directions.
Nutrition Facts : @context http, Calories 250, UnsaturatedFat 6 grams, Carbohydrate 26 grams, Fat 16 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 9 grams, Sodium 26 milligrams, Sugar 23 grams
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