Crazy Cranberry Ice Recipes

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

Ingredients

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

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 :

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

CRANBERRY ICE CREAM

"A traditional treat for Christmas and Thanksgiving, this recipe was my great-grandmother's," relates Nona Dumas of Wilmar, Arkansas. "It was serve in a parfait glass along with the meal. We children thought it was really special to be able to eat ice cream before we were through with our vegetables!"

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 3 quarts.

Number Of Ingredients 7

Cranberry Ice Cream image

Steps:

In a large saucepan, cook cranberries and water over medium heat until berries pop, about 15 minutes. Strain; discard seeds and skins. Cool completely. Meanwhile, in a large saucepan, heat milk to 175°; stir in sugar until dissolved. Cool. Stir in the cream, juices and cranberry mixture., Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving.

Nutrition Facts : Calories 109 calories, Fat 1g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 14mg sodium, Carbohydrate 25g carbohydrate (24g sugars, Fiber 0 fiber), Protein 1g protein.

Ingredients

2 cups fresh or frozen cranberries
1/2 cup water
4 cups milk
4 cups sugar
2 cups heavy whipping cream
1 cup orange juice
1/2 cup lemon juice

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

Ingredients

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

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

Ingredients

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