Yuletide Cranberry Ice Food

CRANBERRY ICE CREAM

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

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

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:

• 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.

BEST CHRISTMAS CRANBERRY TORTE

Steps:

• Combine graham cracker crumbs, pecans, sugar, and butter in a mixing bowl for crust. Press into the bottom and up the sides of an 8-inch springform pan. Chill.
• Meanwhile, combine cranberries and sugar for filling in a large mixing bowl. Let stand for 5 minutes. Add egg whites, orange juice, vanilla extract, and salt. Beat using an electric mixer on low speed until frothy. Beat on high until stiff peaks form (when the tips stand straight), 6 to 8 minutes.
• Whip cream in a small mixing bowl until soft peaks (or until the tips curl over); fold into cranberry mixture. Turn into crust and freeze until firm, 8 hours to overnight.
• Stir sugar and cornstarch for glaze together in a saucepan. Stir in cranberries and water. Cook and stir over medium-low heat until bubbly, about 5 minutes. Continue to cook, stirring occasionally, just until cranberry skins pop, about 5 minutes. Let cool to room temperature, about 30 minutes; do not chill.
• Remove torte from the pan. Place on a serving plate. Spoon cranberry glaze in the center; place orange slices around the outside.

CRANBERRY GIN FIZZ

Steps:

• Tip the sugar and 150ml water into a saucepan set over a low heat and heat until all the sugar has dissolved. Turn up the heat to medium-low and add the cranberries. Cook, stirring occasionally for 15 mins or until the cranberries have started to break down. Leave to cool, then blitz to a smooth purée using a hand blender, if you like (you can also leave it as is). Will keep in a sterilised sealed jar in the fridge for up to a week.
• To serve, spoon 1 tbsp of the cranberry purée into each glass, stir in a single or double measure of the gin and top up with the soda water. Garnish each glass with an orange slice and add a few ice cubes. Alternatively, mix everything together in a jug and serve.

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.

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.

EASY CRANBERRY ICE CREAM (NO CHURN)

Steps:

• Crack and separate the egg. Put the white into a clean bowl and whisk using an electric whisk until it holds peaks. Whisk in a teaspoon of the sugar to stabilise it.
• Whip the cream to firm peaks. Do this after whisking the egg whites, so that there is no need to wash the whisk between the two tasks. You must whisk to firm peaks or the cream will collapse when you add the rest of the ingredients.
• Add the sugar, vanilla and egg yolk to the cream. Whisk again to soft peaks.
• Add the whisked egg whites to the cream. Use a spatula to fold in very gently, preserving the air in the egg.
• Transfer the mixture to an air-tight tub and add most of the cranberry sauce, reserving some to decorate. Gently fold to create a ripple effect through the ice cream.
• Top the ice cream with the reserved cranberry sauce. Seal the tub and freeze for at least six hours before serving.

WHITE CHRISTMAS MARGARITA

Steps:

• Divide the cranberries among the sections of a standard (12-cube) ice cube tray. Fill the tray sections with water and freeze until frozen, at least 4 hours and up to overnight.
• Add 1/2 cup of the tequila, 1/3 cup of the lime juice, 3 tablespoons of the orange liqueur, 1 1/2 tablespoons of the coconut milk and 1 tablespoon of the superfine sugar to a large cocktail shaker. Fill with plain ice cubes and shake vigorously until well mixed and very cold.
• Pour the corn syrup onto a small shallow plate. Mix 1 tablespoon of the superfine sugar with the shredded coconut and 1 tablespoon salt on another shallow plate. Dip the rim of a margarita (or other wide-mouth) glass in the corn syrup, then dip the rim in the sugar mixture until well coated. Repeat with 3 more glasses. Pour the shaken margarita mixture into 2 of the prepared glasses. Add 3 of the cranberry ice cubes to each and garnish with a single lime slice.
• Repeat with the remaining cocktail ingredients, dividing it between the remaining 2 prepared glasses and adding 3 cranberry ice cubes and a lime slice to each.

CHRISTMAS PUNCH RECIPE

Steps:

• In a large pitcher stir together the cranberry juice, orange juice and pomegranate juice.Pro Tip: start with cold ingredients so you don't have to dilute the punch with ice.
• At this point, if you are making this punch ahead, you can pop it in the fridge for a few hours.
• Pour in the ginger ale and give it one or two stirs to combine.
• Garnish the pitcher with orange slices, whole cranberries, and pomegranate arils (seeds).

JAMIE'S LEFTOVER CHRISTMAS PUDDING AND ICE CREAM SUNDAE

Steps:

• Put a pan over a medium heat and crumble in your Christmas pudding. Squash it down a bit with a wooden spoon to help it heat up and get a bit crispy. Fry for about 4 to 5 minutes, stirring every so often so it doesn't catch.
• In another small pan on a low heat, add your cranberry sauce with a splash of red or mulled wine. Stir in and cook for a few minutes until warmed through. If your sauce is too tart for your liking, add a teaspoon or two of sugar. If you've made up a batch of my spiced sugar, then use that because it will be delicious with the cranberry.
• Toast the almonds under a hot grill under light brown.
• Once your pudding is warm and slightly crispy and the sauce has heated up, divide half of your pudding between your four glasses or bowls. Add a scoop of vanilla ice cream on top of the pudding, drizzle over your hot cranberry sauce, and a good sprinkling of toasted flaked almonds.
• Divide the remaining Christmas pud between your glasses and layer again with ice cream, cranberry sauce and flaked almonds.
• Finish the sundae off by grating over a bit of nice dark chocolate and dig in before the ice cream melts.

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.