Cranberry Ice

Cranberry Ice

13 Reviews 1 Pic
Debbie Thomas
Recipe by  Debbie Thomas

“A frozen cranberry sorbet, cut into squares, that goes great with turkey. My kids love it!”

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Adjust Servings

Original recipe yields 12 servings



  1. In a large pot, add cranberries and enough water to cover. Boil until cranberries begin to pop. Drain and put through a food mill placed over a large bowl.
  2. While still warm add sugar to dissolve in the warm berries. The amount of sugar may vary depending on the tartness of the berries, so if you decide to add more sugar remember that the mixture will be tarter when it has been frozen.
  3. After dissolving the sugar in the berries, stir in fresh squeezed orange juice and fresh squeezed lemon juice. Pour in 8 or 9 inch square pan and freeze overnight. Take out of the freezer 5-10 minutes before cutting.

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Reviews (13)

Rate This Recipe


If you don't want the ice what I did was, follow the recipe until you get to the part where you place the ingredients in the pan, stop there and place in the refer until it is cold the place in your ice cream maker and you'll have Cranberry Sorbet an excellent body flush and pallet cleaner.



I served this in between courses on Christmas and it was a real hit. Very tasty and great texture. A definite keeper.



I made this as in between course on new years eve . Everyone liked it . It is also very easy to make. By the way , 1 ounce = 28.3495 grams

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Amount Per Serving (12 total)

  • Calories
  • 171 cal
  • 9%
  • Fat
  • 0.1 g
  • < 1%
  • Carbs
  • 44.6 g
  • 14%
  • Protein
  • 0.5 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 2 mg
  • < 1%

Based on a 2,000 calorie diet



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Cranberry Sauce


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Cranberry Ice Cream Swirl Cake