Cranberry Ice

By Craig Claiborne and Pierre Franey

Total Time
About 10 minutes, plus refrigeration and freezing
Rating
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Featured in: FOOD; THE DAY AFTER THE FEAST BEFORE

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Ingredients

Yield:7 cups
  • 1½cups sugar
  • 1½cups water
  • 2cups cranberry sauce
  • 2cups orange juice
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

378 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 96 grams carbohydrates; 1 gram dietary fiber; 86 grams sugars; 1 gram protein; 8 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.

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