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The Cranberry Continues

January 06, 1994|DONNA DEANE | TIMES FOOD STYLIST: Deane is co-author of "Simply Healthful Cakes" (Chapters Publishing: 1993). and

This fresh cranberry fruit ice makes a spectacular dessert with no fat. It's a delicious way to start the new year. The ice may be prepared a few days in advance. If you don't have an ice cream freezer, pour the cranberry mixture into a glass loaf dish and freeze, stirring several times during the process of freezing. Be sure to cover tightly with foil after the final stirring. Allow the ice to stand at room temperature about 15 minutes before serving for ease in spooning it out. Also, more flavor comes out when the ice warms a bit.


1 (12-ounce) package fresh cranberries

1 cup sugar

4 cups water

1/2 cup raspberry wine or raspberry liqueur

Sugared Cranberries

Mint leaves

Rinse cranberries, removing any soft bruised berries. Drain.

Combine cranberries, sugar and water in large saucepan. Bring to boil. Boil 5 minutes, stirring occasionally. Remove from heat and cool to room temperature. Pour through fine mesh strainer pressing to extract as much juice as possible from berries. Stir in wine.

Freeze mixture in ice cream maker according to manufacturer's instructions. Spoon ice into chilled loaf dish. Cover and freeze until serving time.

To serve spoon into serving glass or bowl. Garnish each serving with Sugared Cranberries and mint leaves. Makes 10 servings.

Each serving contains about:

130 calories; 22 mg sodium; trace cholesterol; trace fat; 30 grams carbohydrates; 2 grams protein; 0.58 gram fiber.

Sugared Cranberries

Fresh cranberries

Lightly beaten egg white


Rinse cranberries and pat dry with paper towels. Dip in lightly beaten egg white. Then roll in granulated sugar to coat. Remove to wire rack. Let stand until sugar dries and hardens.

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