CRAZY GOOD CRANBERRY SAUCE
The perfect side to anyone's Thanksgiving meal.
Provided by Jayne Schultheis
Categories Side Dish
Time 11m
Number Of Ingredients 7
Steps:
- Over medium heat, combine sugar, orange juice, and water in a large saucepan and stir.
- Add cranberries, salt, cinnamon stick, and orange peel. Over medium heat, bring to a simmer, stirring frequently.
- Continue cooking for about 10 minutes, or until all (or most) of the cranberries have popped.
- Let cool for a minimum of 30 minutes. Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 102 kcal, Carbohydrate 26 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 2 mg, Fiber 2 g, Sugar 22 g, UnsaturatedFat 2 g, ServingSize 1 serving
CRANBERRY ICE
A frozen cranberry sorbet, cut into squares, that goes great with turkey. My kids love it!
Provided by Debbie Thomas
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Yield 12
Number Of Ingredients 4
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.
Nutrition Facts : Calories 171.5 calories, Carbohydrate 44.6 g, Fat 0.1 g, Fiber 2.7 g, Protein 0.5 g, Sodium 1.6 mg, Sugar 38.2 g
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
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 :
SPICED CRANBERRY ICE CREAM
Spiced cranberry ice cream is excellent on its own or atop your favorite holiday pies.
Provided by Megan
Categories Dessert
Time 5h10m
Number Of Ingredients 7
Steps:
- Combine berries, water, sugar, and orange extract in a small saucepan and set over medium-high heat. Bring to a boil and boil for 1 minute, then cover and remove from heat. Let stand 30 minutes.
- Set a food mill fitted with the fine disk over a medium bowl. Pour contents of saucepan into the food mill and turn crank to force through cranberries. Be sure to scrape any puree off the bottom of the disk into the bowl. Discard skins. (Alternatively, use a blender or food processor to puree cranberries and then force through a fine sieve to remove skins.)
- Whisk in heavy cream, bourbon, and allspice. Cover and let mixture chill for at least four hours.
- Once chilled, pour into bowl of ice cream maker and chill according to manufacturer instructions.
Nutrition Facts : Calories 288 kcal, Carbohydrate 22 g, Protein 2 g, Fat 22 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 67 mg, Sodium 18 mg, Fiber 1 g, Sugar 21 g, UnsaturatedFat 6 g, ServingSize 1 serving
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
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.
This Cranberry Christmas Punch is easy to make and perfect for your holiday brunch, dinner or party! It's even more fun with this festive cranberry orange ice ring! Made with only a few ingredients, it's a non- alcoholic punch that can easily be spiked with vodka, if you so desire.
Provided by Adapted from Cran-Orange Punch WW Magazine Nov/Dec 2007 pg. 121
Time 14h10m
Number Of Ingredients 10
Steps:
- Combine the cranberry and orange juice, ginger ale, sparkling water and lime juice in a large glass punch bowl or pitcher.
- Then add the ice (or cranberry ice ring, if using). Serve immediately.
- Fill a 4- 6 cup Jello or metal ring mold with 3/4 - 1 1/2 inch water (depending on the size of your mold. *I have a 5 cup and I fill it 1 inch. Freeze until solid for 6 hours.
- Place 2 cups frozen cranberries and the zest of 1 large orange on the ice.
- Fill the mold with water to top.
- Freeze until solid (at least 8 hours or overnight)
- 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.
Nutrition Facts : ServingSize 1 cup, Calories 79 kcal, Carbohydrate 20 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 10 mg, Fiber 1 g, Sugar 17 g, UnsaturatedFat 2 g
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
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
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
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
CRAZY CRANBERRY ICE
Make and share this Crazy Cranberry Ice recipe from Food.com.
Provided by Sharon123
Categories Frozen Desserts
Time 20m
Yield 14 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 189.7, Fat 3.2, SaturatedFat 2, Cholesterol 11.7, Sodium 5.7, Carbohydrate 41.5, Fiber 1.3, Sugar 38.4, Protein 0.6
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- 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.
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