Quick Cranberry Ice Recipe
Quick Cranberry Ice Recipe photo by Taste of Home

Quick Cranberry Ice Recipe

Publisher Photo
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."
TOTAL TIME: Prep: 25 min. + freezing
MAKES:20 servings
TOTAL TIME: Prep: 25 min. + freezing
MAKES: 20 servings

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

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.

Directions

  1. 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.
  2. 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.
Originally published as Cranberry Ice in Taste of Home December/January 1996, p67

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.

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