Guest guest Posted December 1, 2003 Report Share Posted December 1, 2003 * Exported from MasterCook * Cranberry Ice Recipe By :Katherine B. Holden, Murfreesboro, Tenn. Serving Size : 20 Preparation Time :0:00 Categories : Desserts Nov/ Dec '97 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cups water 4 cups fresh cranberries 3 cups sugar Combine all ingredients in a Dutch oven; bring to a boil. Reduce heat, and cook 15 minutes or until all cranberries pop. Strain cranberry mixture through a fine sieve over a bowl, discarding solids. Cover and chill. Pour the cranberry mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. Spoon cranberry ice into a freezer-safe container; cover and freeze 1 hour or until ready to serve. Serving Size: 1/2 cup Source: " Cooking Light, November/December 1997, p.166 " Copyright: " © Cooking Light " Yield: " 10 Cups " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 125 Calories; trace Fat (0.3% calories from fat); trace Protein; 32g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 0 Fruit; 2 Other Carbohydrates. NOTES : " This recipe comes from a community cookbook printed in 1914 and has been a part of my Thanksgiving and Christmas dinners for many years. We eat this sorbet instead of the traditional cranberry sauce. My grandchildren just love it. " -Katherine B. Holden, Murfreesboro, Tenn. Nutr. Assoc. : 0 2928 0 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.