Cranberry Ice Recipes

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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



Cranberry Ice image

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 :

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

REFRESHING CRANBERRY ICE

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.

Provided by Taste of Home

Categories     Desserts

Time 3h20m

Yield 7 cups.

Number Of Ingredients 8



Refreshing Cranberry Ice image

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. dish. Cover and freeze for 3-4 hours or until firm.

Nutrition Facts :

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

MOM SAWYER'S CRANBERRY ICE CREAM

A classic for Thanksgiving dinner or any time! This recipe has been in the family since 1938.

Provided by Buck Sommerkamp

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Time P1DT1h25m

Yield 8

Number Of Ingredients 6



Mom Sawyer's Cranberry Ice Cream image

Steps:

  • Bring water to a boil in a saucepan over high heat and add cranberries and sugar. Reduce heat and let simmer until berries pop open, about 15 minutes. Pour into a colander set over a freezer-proof bowl. Mash or press out cranberry juices and discard skins, unless you want to use them for something else.
  • Stir orange juice and lemon juice into the cranberry juice. Freeze until mushy, about 1 hour.
  • Stir in whipped topping and mix well. Freeze, stirring occasionally, for 24 hours.

Nutrition Facts : Calories 323.3 calories, Carbohydrate 75.2 g, Fat 2.9 g, Fiber 2.6 g, Protein 0.4 g, SaturatedFat 2.8 g, Sodium 4.4 mg, Sugar 68 g

3 ½ cups water
4 cups fresh cranberries
2 ½ cups white sugar
½ cup orange juice
¼ cup lemon juice
2 cups frozen whipped topping (such as Cool Whip®), thawed

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



Cranberry Ice image

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

2 (1 lb) cans jellied cranberry sauce
2 cups carbonated lemon-lime beverage

CRANBERRY ICE

Part of the repertory of Craig Claiborne and Pierre Franey of the New York Times of leftover Thanksgiving Day foods includes an uncommonly refreshing dessert ice made with the inevitable, day-after cranberry sauce. It is an extremely easy dish to make, requiring only a simple syrup made with sugar and water, cooked for 5 minutes and chilled. This is blended in the food processor or blender with the slightly tangy, sour-sweet sauce, along with orange juice. The liquidy mixture is poured into the container of an ice-cream maker and frozen according to manufacturer's instructions. This will produce what is know in French as a granite or in Italian as a granita, which is to say frozen fruit and ice. It is velvety smooth and, with the addition of a little egg white or heavy cream before the mixture is frozen, can be turned into a delightful sherbet. (Prep time does not include freezing.)

Provided by JackieOhNo

Categories     Frozen Desserts

Time 30m

Yield 7 cups

Number Of Ingredients 4



Cranberry Ice image

Steps:

  • Combine the sugar and water in a saucepan and bring to the boil. Let cook 5 minutes and remove from 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 manufacturer's instructions.

Nutrition Facts : Calories 317.2, Fat 0.3, Sodium 24.7, Carbohydrate 81, Fiber 0.9, Sugar 78.8, Protein 0.7

1 1/2 cups sugar
1 1/2 cups water
2 cups cranberry sauce
2 cups orange juice (freshly squeezed, preferably)

CRANBERRY ICE

Provided by Craig Claiborne With Pierre Franey

Categories     ice creams and sorbets, dessert

Time 10m

Yield 7 cups

Number Of Ingredients 4



Cranberry Ice image

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

1 1/2 cups sugar
1 1/2 cups water
2 cups cranberry sauce
2 cups orange juice

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



Cranberry Ice Cream image

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

3 1/4 cups frozen cranberries
1 1/2 cups heavy cream
3/4 cup milk
4 large egg yolks
1 cup sugar
3 tablespoons cranberry liqueur (see recipe) or cranberry-flavored vodka (optional)

CRANBERRY ICE CREAM

Categories     Ice Cream Machine     Mixer     Berry     Fruit     Dessert     Thanksgiving     Vegetarian     Frozen Dessert     Cranberry     Fall     Winter     Gourmet     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 to 1 1/2 quarts

Number Of Ingredients 8



Cranberry Ice Cream image

Steps:

  • Bring cream and 1/2 cup sugar just to a boil in a 2- to 4-quart heavy saucepan, stirring until sugar is dissolved. Remove from heat and keep hot, covered.
  • Beat together yolks, salt, and 3 tablespoons sugar in a large bowl with an electric mixer at high speed until tripled in volume and thick enough to form a ribbon that takes 2 seconds to dissolve into mixture when beater is lifted, 3 to 4 minutes in a stand mixer or 4 to 8 with a handheld.
  • Reduce mixer speed to low and add hot cream mixture to yolks in a slow stream, then transfer custard back to saucepan. Cook over moderately low heat, stirring constantly with a wooden spoon, until custard is slightly thickened and registers 170°F on thermometer (do not let boil).
  • Pour custard through a fine-mesh sieve into a large heatproof bowl, discarding solids. Let custard cool to room temperature, stirring occasionally.
  • While custard cools, combine cranberries, remaining cup sugar, and cinnamon stick in a 2-quart heavy saucepan and bring to a boil over moderately high heat, stirring. Reduce heat to low and simmer, covered, stirring occasionally, until cranberries have burst, about 10 minutes. Remove and discard cinnamon stick, then carefully transfer cranberry mixture to a blender and purée until smooth (use caution when blending hot mixtures). Force through fine-mesh sieve into bowl of custard, pressing on solids with back of a spoon and then discarding them. Cool to room temperature, stirring occasionally, about 45 minutes.
  • Freeze custard in ice cream maker. Transfer to an airtight container and put in freezer to harden, at least 4 hours.

2 cups heavy cream
1 1/2 cups plus 3 tablespoons sugar
6 large egg yolks
1/8 teaspoon salt
4 cups fresh or frozen cranberries (from two 12-ounce bags; do not thaw)
1 (3-inch) cinnamon stick
Special Equipment
an instant-read thermometer; an ice cream maker

CRANBERRY ICE PUNCH

My mother in law gave me this recipe several years ago after serving at our Thanksgiving dinner party, and I've been making this traditionally since. With a festive presentation of red cranberry slush afloat of sparkling ginger ale, this is an ideal drink for any festive holiday occasion.

Provided by TEVANS211

Categories     Drinks Recipes     Punch Recipes     Non-Alcoholic Punch Recipes

Time 4h30m

Yield 24

Number Of Ingredients 7



Cranberry Ice Punch image

Steps:

  • Sprinkle the gelatin over 2 tablespoons cold water and set aside.
  • Combine the cranberries and 2 cups water in a saucepan over medium-high heat, bring to a boil and cook until cranberries burst. Remove from heat and stir in sugar until dissolved; mix the softened gelatin into the hot cranberry mixture. Pour the cranberries into a shallow freezer-proof container and chill until cold.
  • When cooled, mix in 2 cups ginger ale and place the mixture into the freezer. Freeze until slushy, about 4 hours. Stir twice during the freezing process to break up the ice crystals.
  • To serve, fill clear glasses 3/4 full with chilled ginger ale, and spoon some of the cranberry ice overtop. Serve immediately.

Nutrition Facts : Calories 138.5 calories, Carbohydrate 34.9 g, Fiber 0.9 g, Protein 0.2 g, Sodium 23.8 mg, Sugar 33.3 g

2 teaspoons unflavored gelatin powder
2 tablespoons cold water
1 pound fresh cranberries
2 cups water
2 cups white sugar
2 cups ginger ale
2 (2 liter) bottles ginger ale, chilled

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