Cranberry ice

A family tradition for Thanksgiving and Christmas, a wonderful sorbet served as a side dish. I guarantee you will love this.

Cranberry ice

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 1

    quart cranberries, 4 cups or 32 fluid ounces

  • cups of sugar

  • 1

    teaspoon Knox Street gelatin dissolved and 1 cup of cold water

  • 3

    cups boiling water

  • 1

    teaspoon lemon extract


Method: Put cranberries in a sauce pan and cook and 3 cups of boiling water until the skins pop. This does not take very long. Put the sugar and a large bowl, pour the water and cranberries into a food mill over the bowl of sugar. Turn the food Mill until you have gotten all of the fruit through the sieve. Discard the cranberry skins. Dissolve the Knox Street gelatin into the one cup of cold water and add this to the mixture. Add 1 teaspoon of lemon extract stir and pour into bread pans. But in the freezer, serves six. If you need to double the recipe it is better to cook them separately rather than doubling it.


Facebook Conversations