Quick Cranberry Ice Recipe

Quick Cranberry Ice Recipe photo by Taste of Home

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Informs field editor Eleanor Dunbar of Peoria, Illinois. "I've enjoyed this with turkey at Christmas since I was a child. But it also makes a delicious dessert."

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Quick Cranberry Ice Recipe

Prep: 25 min. + freezing

Yield: 20 Servings

25 25

Ingredients

4 cups fresh or frozen cranberries
4 cups cold water, divided
1 package (3 ounces) lemon gelatin
2 cup boiling water
3 cups sugar
1/2 cup lemon juice
1/2 cup orange juice

Directions

In a saucepan, bring cranberries and 2 cups cold water to a boil. Reduce heat; simmer for 5 minutes. Press through a strainer to remove skins; set juice aside and discard skins.
In a bowl, stir the gelatin, boiling water and sugar until dissolved. Add cranberry juice, lemon and orange juices and remaining cold water. Pour into a 13-in. x 9-in. pan. Cover and freeze until ice begins to form around the edges of the pan, about 1-1/2 hours; stir. Freeze until mushy, about 30 minutes. Spoon into a freezer container; cover and freeze. Yield: 20 servings.

Nutritional Facts 1 serving (1/2 cup) equals 145 calories, trace fat (trace saturated fat), 0 cholesterol, 10 mg sodium, 37 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Cranberry Ice in Taste of Home December/January 1996, p67