MOM'S CRANBERRY ICE Recipe
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Category: |
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Ingredients: |
Ingredients: 2 cups cranberries
1 ¼ cup water
1 cup sugar
1 tsp gelatin dissolved in ¼ cup cold water
juice of 1 lemon
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Directions: |
Directions:Rinse cranberries. Put in 1 ¼ water, bring to a boil. Boil until skins of cranberries pop. Drain. Put srainer over a large bowl and smash cranberries so that skins remain in strainer and cranberry juice and pulp drains to bowl. Scrape bottom side of strainer to get all cranberry pulp. Return all cranberry pulp and juice to original pan. Add 1 cup sugar and het until sugar dissolves. In a separate bowl, dissolve gelatin in ¼ cup cold water.Once dissolved, add gelatin to cranberry mixture while cranberries are till warm. Mix thoroughly so that no clumps are present.
Let mixture cool. Add lemon juice and mix well. Freeze mixture. When totally frozen, remove from freezer. Scoop mixture into mixer. Beat until smooth. Mixture will be a lighter pink. Scoop small amount of mixture into small individual cups and refreeze, covering with foil, until ready to serve. (I use small clear plastic cups from Orson Gygi)
this is certainly a traditional Thanksgiving treat for my family! I don't remember aThanksgiving growing up with ought it! It is served with the meal as a palette cleanser or just a sweet treat! |
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Personal
Notes: |
Personal
Notes: My mother, Marjory Hyde Eldredge, and her mother, Rebecca Langton Ormsby Hyde, continually made this. Both these women were fabulous cooks and excellent in everything they prepared! Lots of sauces were used over everything! A desert was a nightly ritual! Cooking has certainly changed, and I don't serve dessert every night, Neither do I put sauces on everything! But I love the memories of food and family and discussion around the dinner table.!
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