Equipment
Ingredients
Main
- 300 g sugar
- 350 ml water
- 475 g cranberry sauce
- 480 ml orange juice
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 305 kcal
- Protein
- 1 g
- Carbohydrates
- 77 g
- Fat
- 0 g
- Fiber
- 1 g
- Sugar
- 70 g
- Sodium
- 7 mg
- Saturated Fat
- 0 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 157 mg
- Calcium
- 12 mg
- Iron
- 0.4 mg
- Magnesium
- 9 mg
- Phosphorus
- 14 mg
- Zinc
- 0.1 mg
- Vitamin A
- 8 mcg
- Vitamin C
- 35 mg
- Vitamin E
- 0.7 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.0 mg
- Thiamin
- 0.07 mg
- Riboflavin
- 0.04 mg
- Niacin
- 0.3 mg
- Folate
- 21 mcg
- Water
- 150 g
Sources: USDA FoodData Central
Method
Mix 300g sugar and 350ml water in a saucepan over medium heat.
Bring the sugar mixture to a boil and maintain the heat for 5 minutes.
Remove the syrup from the heat and refrigerate until it reaches 4°C/40°F.
Place 475g cranberry sauce in a blender and process until completely smooth.
Whisk 480ml orange juice and the cold sugar syrup into the cranberry puree.
Pour the mixture into the ice-cream freezer and churn according to the manufacturer's instructions.
Chef's Notes
- For the smoothest texture, ensure your cranberry sauce is completely lump-free before combining it with the other ingredients. If your cranberry sauce has large pieces, consider straining it after pureeing.
- Chilling the sugar syrup thoroughly is crucial. A cold syrup will help the ice-cream maker freeze the mixture more efficiently, resulting in smaller ice crystals and a smoother texture.
- Taste the mixture before freezing. Cranberry tartness can vary, and you may wish to adjust the sugar or orange juice slightly to achieve your desired balance of sweet and tart.
- If you don't have an ice-cream maker, you can freeze the mixture in a shallow pan, scraping it with a fork every 30-45 minutes to break up ice crystals, similar to making a granita.
Storage
Freezer: 1 month — Store in an airtight container to prevent ice crystals.
Reheating: Let sit at room temperature for 5-10 minutes to soften before serving.
Troubleshooting
Texture is grainy with large ice crystals
Cause: The base mixture was not cold enough before churning.
Fix: Melt the mixture, chill thoroughly, and re-churn.
Prevention: Ensure the syrup and fruit mixture are chilled to at least 4°C/40°F before adding to the freezer.
Cultural Context
Cranberry ice, often enjoyed as a refreshing intermezzo or dessert, is a simple yet elegant way to highlight the tartness of cranberries, a fruit deeply rooted in North American culinary traditions. Its origins are likely tied to the development of home freezing methods and the desire for bright, palate-cleansing treats, especially during festive seasons when cranberries are abundant.
