Cranberry Ice Recipes

CRANBERRY ICE

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

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 RING FOR PUNCH

Steps:

• Fill a 4 cup metal ring mold with 3/4 inch water; freeze until solid.
• Place enough fresh cranberries on the ice to fill the mold. Fill completely with water and freeze until solid, at least 6 hours or up to 1 week.
• To remove the ice ring, briefly dip the bottom of the mold in a bowl half-filled with warm water.
• Immediately float the ring in the punch.

YULETIDE CRANBERRY ICE

Steps:

• 1. In a medium sauce pan, combine cranberries, sugar and the boiling water. Cook until cranberries Pop. About 8-10 minutes. Let cool.
• 2. In a small saucepan, combine cold water and gelatin. Let stand 5 minutes to soften. Cook and stir over low heat until gelatin dissolves.
• 3. In a blender or food processor, combine cranberry mix and blend until smooth. Return the mix to saucepan. Stir in the gelatin mix and the ginger ale.
• 4. Pour cranberry mix into a 8x8x2 inch pan. Cool to room temperature. Freeze until mushy.
• 5. Transfer the partially frozen mix to a large chilled mixing bowl. Beat until smooth, but not melted. Return to pan and freeze until serving. To serve, scoop into dishes or pretty small bowls. Garnish with mint if desired.

CRANBERRY ICE

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.

CRAZY CRANBERRY ICE

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. x 2-in. pan. Cover and freeze for 3-4 hours or until firm.
• Yield: 7 cups.

CRANBERRY ICE

Steps:

• 1. Heat jelly and water. Whisk in pan to help dissolve jelly. When smooth (there may be a few small lumps at the bottom of the pan), remove from heat.
• 2. Stir in lemon juice and sugar. Stir to dissolve sugar.
• 3. Pour in to indvidual serving cups. Freeze (at least 4 hours). Remove from freezer 10 minutes before serving. Serve with meal or as dessert.