Refreshing Cranberry Ice Recipe

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

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This slightly tangy treat tops off a big holiday meal in a refreshing way...and its dark pink color adds a festive look to any table! :My grandma used to make it each year, and the grandkids would fight over who got the last of it," shares Natalie Berg from her home in Midland, Michigan.
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. + freezing
MAKES:
14 servings
TOTAL TIME:
Prep: 20 min. + freezing

Ingredients

  • 4 cups fresh or frozen cranberries
  • 3 cups water
  • 1-1/8 teaspoons unflavored gelatin
  • 1 cup cold water
  • 2-1/2 cups sugar
  • 1 cup orange juice
  • 1/4 cup lemon juice
  • 1/2 cup heavy whipping cream

Directions

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. dish. Cover and freeze for 3-4 hours or until firm. Yield: 7 cups.
Originally published as Cranberry Ice in Light & Tasty December/January 2003, p16

Nutritional Facts

1/2 cup: 191 calories, 3g fat (2g saturated fat), 12mg cholesterol, 4mg sodium, 42g carbohydrate (0 sugars, 1g fiber), 1g protein.

  • 4 cups fresh or frozen cranberries
  • 3 cups water
  • 1-1/8 teaspoons unflavored gelatin
  • 1 cup cold water
  • 2-1/2 cups sugar
  • 1 cup orange juice
  • 1/4 cup lemon juice
  • 1/2 cup heavy whipping cream
  1. 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.
  2. 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. dish. Cover and freeze for 3-4 hours or until firm. Yield: 7 cups.
Originally published as Cranberry Ice in Light & Tasty December/January 2003, p16

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