Cranberry Ice Recipe
Cranberry Ice Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + freezing
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. + freezing

Ingredients

  • 3 cups fresh or frozen cranberries
  • 2 cups water
  • 1-1/2 cups sugar
  • 1 teaspoon unflavored gelatin
  • 1/2 cup cold water
  • 1/2 cup lemon juice

Directions

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 until 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. Freeze until slushy, stirring occasionally. Yield: 8 servings.
Originally published as Cranberry Ice in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p19

Nutritional Facts

1 cup: 167 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 43g carbohydrate (40g sugars, 2g fiber), 0 protein.

  • 3 cups fresh or frozen cranberries
  • 2 cups water
  • 1-1/2 cups sugar
  • 1 teaspoon unflavored gelatin
  • 1/2 cup cold water
  • 1/2 cup lemon juice
  1. 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.
  2. 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 until 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. Freeze until slushy, stirring occasionally. Yield: 8 servings.
Originally published as Cranberry Ice in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p19

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