225 reader-shared holiday recipes: Cranberry Ice
Cranberry Ice
Submitted by Elizabeth Reimann
Yield: 4-6 servings
Missouri natives and high school sweethearts Elizabeth and Chad Reimann have enjoyed this unusual cold and creamy cranberry side dish most of their lives. The recipe was passed down from Elizabeth’s father and grandmother and is something the couple makes for their family during the holidays. “It is a delicious alternative to cranberry jelly,” Elizabeth says.
2 cups sugar
1 cup water
1 (12-oz.) bag fresh or frozen whole cranberries
Juice of 1 lemon
1 cup heavy cream
In a saucepan, combine sugar and water and boil without stirring until mixture reaches soft-ball stage, about 10 minutes. A candy thermometer should read 235 to 240 degrees.
In a separate saucepan, combine cranberries with just enough water to cover and boil until they “pop.” Drain. Using a food mill or food processor, purée cranberries slightly.
Combine syrup mixture and puréed cranberries in a large freezer-safe bowl. Add lemon juice. Place in freezer briefly to cool.
In a separate bowl, whip heavy cream until stiff peaks form. Fold into cooled cranberry mixture. Return mixture to freezer, stirring a few times over the next few hours to blend well. Cover with aluminum foil and freeze overnight.
Serve with an ice cream scoop, plating each scoop on a bed
of lettuce if desired.
This article was originally published in the November 2026 issue of 225 Magazine.
