Cranberry Ice happens to be one of the family favorites for Thanksgiving. This recipe I’m sharing today is a recipe that’s been passed down from several generations on my Mom’s side. It’s been served every Thanksgiving for as long as I can remember. We all enjoy it because it’s a light, refreshing addition to our meal.
First wash and pick the cranberries…
Next, bring 2 cups of water to a boil. Add cranberries and cook for 15 minutes. While that cooks, measure ¼ cup cold water into a small bowl and dissolve 1 tsp of gelatin. Once the time is up, pour the cooked cranberries through a sieve into a bowl. At this point I like to use a metal or glass bowl because I don’t like putting hot foods into plastic. Use a spoon to smash the cranberries through the sieve.
Once you’ve gotten the majority of the pulp out, it will look as pictured below. You can discard what’s left.
Next add the gelatin dissolved in water, 2 cups of sugar and stir. At this point you need to taste and add more sugar if needed. Tartness of the cranberries can vary from year to year, so be sure to adjust sugar according to your taste.
Once cooled, I like to transfer the cranberry ice to a plastic container with a lid because I think it stores better in the freezer. Add 2 cups of ginger ale and stir.
Place in the freezer until it’s reached a slushy consistency.
Take it out of the freezer and stir well. At this point I usually sneak little into a glass and enjoy a cranberry slush. Yeah, I have to taste test it to make sure it’s good and suitable to serve the family… it’s a real tough job, so I just volunteer to do it, that way the rest of the family isn’t hassled by it. 😉 Put it back in the freezer until completely frozen, and when you’re ready to serve it, dish it up and enjoy!
- 1 lb (4 heaping cups) fresh cranberries
- 2 cups boiling water
- 1 tsp. unflavored gelatin
- 1/4 cup cold water
- 2 cups sugar
- 2 cups Ginger Ale
- Put 2 cups water in a pot to boil. While waiting for it to boil, wash and pick the cranberries.
- Add them to the boiling water, reduce heat, cover and cook for 15 minutes.
- Put 1/4 cup cool water into a small bowl and dissolve 1 tsp of gelatin.
- Once cranberries are done cooking, press through a sieve.
- Add the gelatin dissolved in water, 2 cups of sugar and stir.
- Once sugar is dissolved, taste and add more sugar if needed.
- Let cool and add 2 cups of ginger ale.
- Freeze until mixture reaches a slushy consistency, stir, and return to freezer. Once frozen solid, it’s ready to serve.