Of course memories and legacies are on my mind all the time now. I can say for sure that I won’t be remembered for my cooking. I might be remembered for my lack thereof, however! One thing I make well is a citrus cheesecake. I’m quite sure Clarke married me for this dessert. I’ll share it here someday soon.
I miss Barbara, my mother-in-law, every day. It’s been three years since her death in a car crash. I wrote a post about Thanksgiving two years ago and referred to one of Barbara’s traditions– a delectable treat called cranberry ice. So many people asked about it that I posted the recipe. I thought I’d share it here again because I know some people have already made it part of their own holiday traditions. I think that’s just lovely. I’m reposting the information here in case you want to give it a try:
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The way we serve cranberry ice is as a side dish, in place of cranberry sauce. The tart, sweet, cool flavor is delightful.
I like to make a double recipe so there are leftovers… I am giving the instructions for that; if you want to halve it, you may. Because you need to beat it with a mixer as it freezes, don’t make it late at night.
You will need:
2 bags of fresh cranberries
2 packets Knox gelatin
Lemon juice
2 cups of sugar
2 cups of water
Freezer-safe bowl and a food mill, ricer, or strainer
Directions:
Boil the cranberries fully until the skins fully split. Drain the cranberries and run them through a ricer, food mill, or strainer to remove the skins. (I use a food mill that Barbara gave me. It has a hand crank on the top and you turn it around and around and the skinned cranberry puree drops out the bottom. A more updated version is here). Once you have all of the cranberry puree in a freezer-safe bowl, set aside. Take the 2 packets of gelatin and dissolve in 2 cups of water. Add this to the cranberries. Add about 2 cups of sugar (less if you like it very tart). Then add a bit of lemon juice to taste.
Take the bowl and put it in the freezer. As it freezes, take it out a few times (2-3) and beat with electric beaters for about 30 seconds to fluff it up. This will keep the texture airier. If you don’t do this, the consistency will be far too dense and hard. Once frozen, serve with your meal using an ice cream scoop. It doesn’t melt immediately because of the gelatin. Barbara always served in lovely cut-glass footed bowls. I haven’t found ones I like yet, so mine was served in regular bowls today.
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My husband’s family always had this!
This looks delightful, Lisa! I’m going to give it a try over the holidays. The kids love ices! When adding the gelatin to the water, does the water have to be warm or can it be room temperature so that the gelatin dissolves?
Thanks for this!
x
good question. I can’t remember! I think I’d look on the box and see if there are instructions there/if it hints at which is better. My gut says to use warm water, but not hot . I’ll check the original recipe and see if I can find more info later today.
How lovely…thank you for sharing this and remembering your mother-in-law…
I was with B when she bought the compotes for the ice!, C
Can it be processed in an ice cream maker instead? Sounds fabulous!
I have never tried it in an ice cream maker… if you do, let me know!