• 2 Ratings

Simply cook and puree cranberries, strain, then freeze for a frosty and easy dessert. It also serves as a palate pleaser between courses.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Line the inside of an 8x4x2-inch loaf pan with plastic wrap; set aside. In a medium saucepan, combine water, sugar, and cranberries. Cook over medium heat until mixture just boils, stirring to dissolve sugar. Remove from heat. Cool slightly. Pour, half at a time, into a blender or food processor. Cover and blend or process until mixture is nearly smooth. Strain through a fine mesh sieve (should have 2 to 2-1/2 cups sieved cranberry mixture).

Instructions Checklist
  • Pour sieved mixture into lined loaf pan. Cover and freeze for 2 hours or until mixture is nearly frozen. Stir well, scraping frozen mixture from sides of pan. Spread mixture evenly. Cover and freeze overnight.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • To serve, let stand at room temperature for 5 to 10 minutes. Spoon into dessert cups or dishes. Makes 8 to 10 servings.

Nutrition Facts

82 calories; 0 g total fat; 0 g saturated fat; 0 mg cholesterol; 1 mg sodium. 21 g carbohydrates; 1 g fiber; 0 g protein; 0 IU vitamin a; 4 mg vitamin c; 0 mg calcium; 0 mg iron;


2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0