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Cranberry Ice

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.

Time: 70 minutes

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


cranberry ice image

Number Of Ingredients: 2

Ingredients:

  1. jellied cranberry sauce
  2. carbonated lemon-lime beverage


CRANBERRY ICE

A frozen cranberry sorbet, cut into squares, that goes great with turkey. My kids love it!

Recipe From allrecipes.com

Provided by Debbie Thomas

Yield 12

Steps:

  • In a large pot, add cranberries and enough water to cover. Boil until cranberries begin to pop. Drain and put through a food mill placed over a large bowl.
  • While still warm add sugar to dissolve in the warm berries. The amount of sugar may vary depending on the tartness of the berries, so if you decide to add more sugar remember that the mixture will be tarter when it has been frozen.
  • After dissolving the sugar in the berries, stir in fresh squeezed orange juice and fresh squeezed lemon juice. Pour in 8 or 9 inch square pan and freeze overnight. Take out of the freezer 5-10 minutes before cutting.


Cranberry Ice image

Number Of Ingredients: 4

Ingredients:

  • 2 (12 ounce) packages fresh cranberries
  • 2 cups white sugar
  • 1 ¼ cups fresh orange juice
  • 1 cup fresh lemon juice


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

Recipe From tasteofhome.com

Provided by Taste of Home

Time 30m

Yield 8 servings.

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.


Cranberry Ice image

Number Of Ingredients: 6

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


QUICK CRANBERRY ICE

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."

Recipe From tasteofhome.com

Provided by Taste of Home

Time 25m

Yield 20 servings.

Steps:

  • 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. , 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.


Quick Cranberry Ice image

Number Of Ingredients: 7

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


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.

Recipe From tasteofhome.com

Provided by Taste of Home

Time 3h20m

Yield 7 cups.

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.


Refreshing Cranberry Ice image

Number Of Ingredients: 8

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


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.)

Recipe From food.com

Provided by JackieOhNo

Time 30m

Yield 7 cups

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.


Cranberry Ice image

Number Of Ingredients: 4

Ingredients:

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


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.

Recipe From allrecipes.com

Provided by TEVANS211

Time 4h30m

Yield 24

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.


Cranberry Ice Punch image

Number Of Ingredients: 7

Ingredients:

  • 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


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!"

Recipe From tasteofhome.com

Provided by Taste of Home

Time 40m

Yield 3 quarts.

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.


Cranberry Ice Cream image

Number Of Ingredients: 7

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 ICEBOX COOKIES

These crisp cookies are especially popular at Thanksgiving and Christmas with a cup of hot tea or coffee. It's convenient to bake a batch, too, because you can store the dough in the fridge until needed. —Gloria Anderson, Paso Robles, California

Recipe From tasteofhome.com

Provided by Taste of Home

Time 25m

Yield 5-1/2 dozen.

Steps:

  • In a bowl, cream butter and sugars, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder, salt and baking soda; gradually add to the creamed mixture. Stir in walnuts. Carefully stir in cranberries. Shape into three 7-in. rolls; wrap each roll in waxed paper and refrigerate for 4 hours or overnight. , Unwrap dough and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool on wire racks.


Cranberry Icebox Cookies image

Number Of Ingredients: 12

Ingredients:

  • 1-1/4 cups butter, softened
  • 1 cup packed brown sugar
  • 2/3 cup sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 3-1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup chopped walnuts
  • 2 cups chopped fresh or frozen cranberries


MOM SAWYER'S CRANBERRY ICE CREAM

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

Recipe From allrecipes.com

Provided by Buck Sommerkamp

Time P1DT1h25m

Yield 8

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.


Mom Sawyer's Cranberry Ice Cream image

Number Of Ingredients: 6

Ingredients:

  • 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.

Recipe From food.com

Provided by Redneck Epicurean

Time 1h10m

Yield 8 serving(s)

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.


Cranberry Ice image

Number Of Ingredients: 2

Ingredients:

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


CRANBERRY ICE

Recipe From epicurious.com

Yield 1

Steps:

  • Boil cranberries in 4 cups of water til soft. (5 to 6 minutes) Mash and strain (or run through Foley Food Mill) Return to heat and then mix in sugar. Cool and add lemon juice. Add 1 to 3 cups of water (or partly orange juice) and pour into large container. Freeze until solid. Before serving set out a several minutes to thaw a bit. Scrape with ice cream scoop into individual dishes.


CRANBERRY ICE image

Number Of Ingredients: 3

Ingredients:

  • 1 quart cranberries
  • 2 cups sugar
  • 3 - 4 T. of lemon juice


CRANBERRY ICE CREAM

Recipe From epicurious.com

Yield Makes 1 to 1 1/2 quarts

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.


Cranberry Ice Cream image

Number Of Ingredients: 8

Ingredients:

  • 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 CREAM SWIRL CAKE

Outstanding 'non-heavy' dessert for when you want guests applauding! I have yet to make this recipe without rave reviews. Flavors blend perfectly. It has become my signature recipe. Not difficult to make, but allow enough time to make. I make it the day before. You may garnish with semi-sweet or bittersweet chocolate shavings or curls if you like.

Recipe From allrecipes.com

Provided by AlwaysCookin

Time 6h

Yield 10

Steps:

  • In a food processor or blender, process wafers until finely ground. Stir ground wafers together with 1/4 cup melted butter and press into the bottom and partway up the sides of an 8-inch springform pan. Freeze 30 minutes.
  • Meanwhile, in a covered saucepan over medium heat, simmer cranberries, corn syrup, sugar and water for 10 minutes. Transfer mixture to a blender or food processor and puree until smooth. Place in a bowl and chill until cold.
  • Spread half the softened ice cream over the frozen crust. Drizzle all but 1/3 cup of the cold cranberry mixture over the ice cream. Top with remaining ice cream. Draw a knife through the layers to marble. Freeze 30 minutes, or until firm.
  • Spread remaining 1/3 cup cranberry mixture over top of frozen dessert and freeze 15 minutes more.
  • Meanwhile, chop pistachios finely and place in a small skillet over medium heat with 1 tablespoon butter and salt. Cook, stirring, 1 minute, until fragrant. Set aside to cool.
  • In a chilled bowl, whip cream until soft peaks form. Beat in confectioners' sugar and vanilla and whip until stiff peaks form. Fold in cooled pistachios and spread cream over chilled cake. Freeze 30 minutes, then cover tightly with plastic wrap and foil and freeze 4 hours.
  • To unmold, wrap a hot, dampened towel around the sides of the pan for 1 to 2 minutes. Then remove the sides of the pan.


Cranberry Ice Cream Swirl Cake image

Number Of Ingredients: 13

Ingredients:

  • 24 chocolate wafers
  • ¼ cup unsalted butter, melted
  • 1 ½ cups cranberries
  • ½ cup light corn syrup
  • ⅓ cup white sugar
  • ⅓ cup water
  • 3 cups vanilla ice cream, softened
  • ½ cup shelled pistachio nuts
  • 1 tablespoon unsalted butter
  • ¼ teaspoon salt
  • 1 cup heavy cream
  • 3 tablespoons confectioners' sugar
  • 1 teaspoon vanilla extract


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