Before I Wish You All a Happy Thanksgiving...
here is the Cranberry Ice recipe that I may have promised last year.
My fifth grade teacher, Mrs. Cramer, contributed this to a class cookbook. We made it once and it then became a Smith family tradition. Karen made her family's batch yesterday; it's nestled in the freezer, near the venison she hopes to never cook. I just finished the boiling and pressing without incident. (The cast iron frying pan mis-grab with silicone potholder is still fairly fresh in my mind. Caution is the word of the moment.) We usually serve this in sherbet glasses as a light, fresh palate clearing accompaniment. It also is good with 7Up or champagne to make a shrub.
So...here it is. From Mrs. Cramer, Barat College class of 1948 to me, Barat College class of '78 to you:
- Make a simple syrup, boiling 1 qt. of water with 2 C. sugar for 5 minutes
- Wash 1 qt. (a 12 oz. package) of fresh cranberries and cook in 1 1/2C. water until their skins burst.
- Pour through sieve into the syrup. Press everything through the sieve. (there will be very little waste)
- Cool and pour into a bowl which can go into the freezer.
- Whip once or twice after freezing.
- (If you have a KitchenAid mixer, just pour it all into one of the metal mixing bowls, freeze and then snap it into the mixer and use the paddle beater.)
- Bringing to the table in a pre-chilled Armetale bowl helps to keep it cold.