Try making this refreshing and tangy cranberry ice recipe instead of your typical cranberry sauce, for your next holiday meal. It’s frozen and is based on a recipe my family has made for generations. If you’re game, you can customize the flavor!

cranberry ice in a bowl on a festive table
Cranberry Ice! She’s a star!

Reinventing a holiday cranberry standard, but not really

cranberry ice shown flavored three ways with flavor ingredients shown around the bowls
cranberry ice flavored three ways, you chose

The beloved family cranberry ice recipe

Making the Cranberry Ice: A Simple Process

  • Boil fresh or frozen cranberries in water (with or without additional ingredients to enhance flavor)
  • Pour cooked cranberries into a sieve, to separate the solids from the liquid. Press the solids some to extract as much liquid and a bit of the finer pulp.
  • Add sugar and some citrus juice, stir to dissolve sugar, and decide how to freeze (in individual containers or one larger container).

Adding aromatics and flavors to the ice

Version #1 Orange, Cloves, Anise

overhead view of cranberry ice, flavored with orange, cloves and anise
orange, cloves, anise

Version #2 Lemon, Rosemary, Thyme

overhead view of cranberry ice flavored with lemon, rosemary and thyme
lemon, rosemary, thyme

Version #3 Jalapeno, Lime

A Final Word on the Recipe

overhead view of the cranberry ice being scooped into small cute bowls.
overhead festive shot of the cranberry ice in small bowls, with vintage ice cream scoop and garnishes shown nearby and twinkle lights alongside
getting festive!
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cranberry ice in a bowl on a festive table

Cranberry Ice

AuthorKathy Marshall
Prep Time10 minutes
Cook Time10 minutes
Freeze: 12 hours
Servings12
Calories114
Try making this refreshing and tangy cranberry side dish instead of your typical cranberry sauce, for your next holiday meal. It's frozen and is based on a recipe my family has made for generations. If you're game, you can customize the flavor!
Kitchen Tools
  • 12 silicone muffin cups, or a muffin tin or a quart container
  • 1 saucepan, to boil cranberries
  • 1 bowl, to mix ingredients
  • 1 fine mesh sieve, or strainer, to strain solids from liquid
  • 1 ice cream scoop, to scoop if not individual

Ingredients
 

  • 12 oz fresh or frozen cranberries (1 12 oz bag)
  • 3 cups water
  • 1 pinch salt
  • 4 tbsp lemon juice
  • 1/3 cup orange juice (juice of one orange)
  • 2 tsp lemon zest
  • 2 tsp orange zest
  • 1 1/2 cups white sugar

Method:  

  • Place cranberries and water in pot to boil. Add aromatics if desired (see post). Bring to boil and cook until soft, about 5-8 min.
  • Pour mixture into sieve placed over heatproof bowl to strain liquid from solids. Press solids a little bit to remove as much liquid as possible and allow some of the finer pulp to push through the sieve.
  • Add salt, lemon juice, orange juice, rinds and sugar. Stir until dissolved (if trying any of my versions 1-3 in post, add additional rinds/juice).
  • Pour into individual containers or a quart container if using a scoop.
  • Leave overnight or at least 12 hours before serving.

Nutrition (an estimate)

Calories: 114kcal | Carbohydrates: 30g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Sodium: 7mg | Potassium: 43mg | Fiber: 1g | Sugar: 27g | Vitamin C: 10mg | Calcium: 6mg | Iron: 0.1mg
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