Cranberry Ice Cream

Easy Cranberry Ice Cream made with Fresh Cranberry Sauce

This Cranberry Ice Cream is made with Fresh Cranberry Sauce which gives it the added flavours of white wine, orange and cinnamon. Using Fresh Cranberry Sauce, adds an extra dimension to this ice cream and makes it the perfect seasonal pudding.

So, there are two ways you can go with this Cranberry Ice Cream. First off, if you have made some Fresh Cranberry Sauce to eat with your Christmas dinner and you have some left over, you can use any that is left over to make this ice cream. If you go down that route – and it is super-easy to make your own cranberry sauce – then making this ice cream is a doddle.

However, if you do not happen to have any surplus Fresh Cranberry Sauce to hand – and maybe you don’t really fancy it with your Christmas dinner (or maybe its not even Christmas) – you can make a batch to use as an ingredient in puddings. I have two excellent cranberry-based puddings on this blog each of which conveniently uses half a batch of my sauce recipe. One is this Cranberry Ice Cream and the other is my Cranberry Pavlova. Both are great at Christmas or New Year, when there are a lot of fresh cranberries about, and I think they are a brilliant alternative to heavy Christmas pudding! They are both sweet and creamy with the fruity tang of cranberries.

Other home-made ice cream recipes

I am a great home-made ice cream enthusiast. I make it in the summer, of course, but am happy to eat it in winter too! There are some brilliant, shop-bought ice creams available but it is so easy to make your own. I like to experiment with flavours and some of my other ice cream recipes are listed below.

Easy Cranberry Ice Cream recipe

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Cranberry Ice Cream

Cranberry Ice Cream

  • Author: Tastebotanical
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: Serves 6
  • Category: Ice Cream
  • Cuisine: English


This Cranberry Ice Cream is made with Fresh Cranberry Sauce, which not only includes cranberries but is also flavoured with white wine, orange and cinnamon, adds an extra dimension and makes it the perfect seasonal pudding.





  1. Whisk the egg yolks with the sugar in a bowl until the mixture looks paler and resembles a mousse.
  2. Put the cream in a saucepan and heat gently. Do not allow to boil – it will be the right temperature when you are just about able to bear to dip a finger in it!
  3. Pour the cream into the bowl containing the egg yolks and sugar, whisking all the time.
  4. Transfer the combined mixture into a bowl set over a pan of simmering water or, ideally a double-boiler, as you need to reheat it very gently.
  5. The mixture will gradually thicken until it looks like a custard (which is what it is).  Stir regularly to make sure it does not stick while it is thickening.
  6. Remove the thick custard from the heat and transfer into a bowl. 
  7. If you are using my home-made Fresh Cranberry Sauce, you will need to use a food processor or hand-held blender to chop up the whole berries and create a rough paste before adding to the custard.  If you are using smooth, ready-made Cranberry Sauce, you can just stir it into the custard.
  8. Allow the mixture to cool to room temperature and then transfer to the fridge to become thoroughly chilled.
  9. When you are ready to make the ice-cream, transfer to your ice-cream maker and use according to your machine’s instructions.  If you do not have an ice-cream maker, you can place the mixture in a freezer-proof container, put in the freezer for several hours until half-frozen.  Whisk the mixture and then return to the container and replace in the freezer until totally frozen.

Cranberry Ice Cream


If you don’t have the time or inclination to make your own Fresh Cranberry Sauce – and it honestly is very quick and easy – you can use ready-made Cranberry Sauce although the flavour will not be as good unless you can find one that includes cinnamon, orange and white wine!

Keywords: ice cream, cranberries, cranberry sauce, Christmas

This recipe has been shared on #CookBlogShare with Recipes Made Easy and #Fiesta Friday with Fiesta Friday and Spades, Spatulas and Spoons

Cranberry Pavlova

Cranberry Pavlova – a meringue-based festive dessert

This Cranberry Pavlova is the perfect light and creamy, meringue-based festive dessert. It is made using left-over Fresh Cranberry Sauce which makes it super-easy to put together.

I always have a family lunch on Boxing Day and serve this pavlova as one of the desserts using sauce prepared for Christmas lunch. It is the perfect dessert for those who have eaten too much Christmas Pudding and want something which is still festive but is a bit lighter!

Making Fresh Cranberry Sauce is really quick and easy. If you haven’t got any left over, it is a matter of minutes to make it from scratch. It is a great accompaniment to a festive meal – either a traditional turkey dinner or a vegetarian alternative. Even better, it can be used as an ingredient in a range of desserts. I will often have some left over if I have made it as a meal accompaniment and sometimes in the summer I make a batch just to make desserts! You just have to make sure that the sauce has time to cool down before it is used to top your pavlova.

Fruit with flavour – cranberry, rhubarb and gooseberry

I love fruit which have a good balance of sharp and sweet flavour. Often, as with this recipe, they need to cooked to bring out their zingy flavour. In addition cranberries, I think rhubarb and gooseberries are both under-rated. If you share my love of a good old-fashioned sharp and sweet fruit recipe, you might like my Rhubarb Fool, Rhubarb Roulade or Gooseberry and Elderflower Sorbet.

Lovely pavlovas

One of the great things about pavlova is that while it has that show-stopping, celebratory vibe, they are actually extremely simple to produce even for inexperienced cooks. It is easy to make the meringue a day in advance and then assembling the pavlova takes a matter of minutes. I make loads of them at Christmas and New Year. In addition to my Cranberry Pavlova, some of my other favourites include Strawberry Pavlova,  Rose and Raspberry Pavlova and Lemon Pavlova.

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Cranberry Pavlova

Cranberry Pavlova

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 60
  • Total Time: 1 hour 15 minutes
  • Yield: Serves 4 to 6 1x
  • Category: Dessert
  • Cuisine: English


This Cranberry Pavlova is made using left-over Fresh Cranberry Sauce.  It is a fantastic, fruity, meringue-based festive pudding!


  • 4 egg whites
  • Pinch of salt
  • 225 g caster sugar
  • 1 teaspoon cornflour
  • 1 teaspoon lemon juice
  • 300 ml double cream
  • 250 ml Fresh Cranberry Sauce


  1. Set your oven to 140 C/275 F/Gas Mark 1.
  2. Whisk the egg whites with salt until they form stiff peaks.
  3. Add two tablespoons of sugar and continue to whisk until combined and the mixture is thick and glossy.
  4. Fold the rest of the sugar, the cornflour and the lemon juice into the whisked egg whites.
  5. Cover a baking sheet with baking parchment or silicon paper.
  6. Spoon the egg white mixture onto the baking sheet to form a large circle or oval.
  7. Place in the oven and bake for 1 hour until the exterior of the meringue is hard to the touch.
  8. Allow to cool.
  9. When ready to serve, whisk the double cream until it forms soft peaks and then spread it on top of the meringue base.
  10. Spoon the Fresh Cranberry Sauce over the cream. 


Making the Fresh Cranberry Sauce is really quick and easy.  You just need to make sure that it is cooled before you assemble your pavlova.

Keywords: pavlova, cranberry, Christmas

This recipe has been shared on #CookBlogShare with EasyPeasyFoodie and #Fiesta Friday with Fiesta Friday and Laurena@LifeDietHealth

Loved this recipe? You may also like the following recipes. Or checkout the Recipe Index.

Fresh Cranberry Sauce

Fresh Cranberry Sauce with White Wine and Orange

This is my mother’s recipe for Fresh Cranberry Sauce. She made it once a year on Christmas Eve, ready to be served up on Christmas Day as an accompaniment to the turkey. I have no idea where she originally found the recipe but it was hand-written on a scrap of paper in the tattered recipe file that I inherited from her so I think it is one that she got from somewhere else rather than made up herself.

Why bother making Cranberry Sauce?

There are lots of jars of very good quality Cranberry Sauce which are available all year around and practically fill the sauce shelf in the supermarket in the run-up to Christmas. So why would you bother to make your own? These are the reasons why I make it – hopefully they will encourage you to give it a try!

It smells of Christmas

For me, Christmas smells of this Cranberry Sauce. Whenever I make it, I am transported back to my childhood and to Christmas Eve. There is something about the fruity tang of the cranberries, combined with white wine, orange and cinnamon that captures the Christmas spirit for me. If you make it, take a big old sniff when you are cooking the cranberries and tell me that I am wrong! Even if you do not have any childhood memories associated with it, making this sauce is a pretty good way to get into the Christmas cooking vibe.

It is not just for turkey (or, in fact, for Christmas)

Cranberry Sauce is the traditional accompaniment to Christmas turkey. However, as someone who cooks a Christmas dinner that has to meet a whole range of dietary choices, I know that it goes pretty well with other things too. I serve both turkey and a vegetarian option, usually some kind of pie, and the Cranberry Sauce goes brilliantly with both. Although my mother made this sauce only for Christmas and never at any other time, I make it fairly often during the winter. It is a staple of Sunday lunch and, as you will see below, any left over sauce can be used as the basis of lots of other dishes.

It is really easy to make and can be made in advance

Making this sauce is really easy. It has only a few ingredients and is very quick to make. You can serve it hot but I think it is better if you allow it cool and thicken and let the flavours develop. Therefore, I generally make it a day in advance which is great if you are preparing a big celebration meal as it is one less thing to do on the day.

It is really versatile and can be used as the basis for lots of other recipes

When I make this Cranberry Sauce, I generally leave the cranberries whole in the finished sauce. However, I know that some people find this a bit off-putting as they are used to sauces like this being smooth. If you prefer it that way, you can blend the sauce so that you get jelly with flecks of cranberry which is more like shop-bought versions.

If you have any Cranberry Sauce left over after your big meal, it will keep in the fridge for several days. It goes very well with cold meats and with vegetarian pies. It is also a brilliant ingredient that can be used to make a number of other recipes. I use it as a basis for my Cranberry Ice Cream and Cranberry Pavlova .

Other festive sauces and accompaniments

Having the right sauces and accompaniments can take a festive meal to the next level. If you are preparing a special festive meal for Thanksgiving, Christmas or New Year you might like to try some of my other recipes for drinks, snacks, accompaniments and desserts. They are very easy and are a great way to create a celebratory festive feast!

Loved this recipe? Checkout the Recipe Index.

Recipe for Fresh Cranberry Sauce with White Wine and Orange

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Cranberry Sauce

Fresh Cranberry Sauce

  • Author: Tastebotanical
  • Prep Time: 5
  • Cook Time: 8
  • Total Time: 13 minutes
  • Category: Sauce
  • Cuisine: English


This easy make-ahead Fresh Cranberry Sauce with White Wine, Orange and Cinnamon is the taste of Christmas!


  • Zest of one orange
  • 1 cinnamon stick
  • 170 g (6 oz) caster sugar
  • 2 tablespoons white wine
  • 100 ml (4 fl oz) water
  • 225 g (8 oz) fresh cranberries



  1. Grate the orange zest into a small pan.
  2. Add the cinnamon stick, sugar, wine and water.  Stir over a low heat until the sugar is dissolved.
  3. Add the cranberries.
  4. Bring to the boil then simmer very gently for eight minutes until the fruit is tender and most of the berries have burst.
  5. According to taste, you can either leave the cranberries intact or blend the sauce with a hand blender or food processor so that it is smooth.
  6. Cover and set aside to cool until ready to serve.  The mixture will thicken as it cools and the flavours will develop nicely.

Cranberry Sauce


The Cranberry Sauce will keep in the fridge for two to three days.  

Keywords: Cranberry Sauce, cranberries, Christmas

This recipe has been shared on #CookBlogShare with Glutarama and #Fiesta Friday with Fiesta Friday,  Mollie @ Frugal Hausfrau and Antonia @

Easy Mincemeat recipe

Easy, home-made, vegetarian Mincemeat – a traditional seasonal recipe

Mincemeat is a traditional British recipe, consisting of dried fruit, apple, citrus and a good measure of brandy, which is used as a filling for mince pies and other Christmas baked goods. It is sweet, rich, fruity and infused with alcohol.

My mother made mincemeat every Christmas. Her recipe was based on one in an extremely old and battered copy of Mrs Beeton’s Cookery Book, which she always kept to hand in her kitchen. However, she made a few adaptations, such as leaving out the mixed peel because she didn’t like it and adding more brandy for the opposite reason. And I follow her example in this.

My one change to my mother’s recipe is that I use vegetarian suet rather than animal suet. I don’t think it makes any difference to the taste. Mincemeat is a very old recipe, and originally contained meat, and the inclusion of suet was a continuation of this. If you are vegetarian, this recipe has all the taste and no animal products.


Home-made Mincemeat – why on earth would you bother?

You may be wondering why you would bother to make your own mincemeat when there are a huge number of good quality jars on your supermarket shelves. You might also think that there are even more packets of mince pies available for you to eat right now without bothering to turn on your oven.

It’s easy

Firstly, it is extremely easy to make your own home-made Mincemeat. In fact, calling it a recipe, is a bit of a stretch as you just mix the various ingredients together and then leave them for the flavours to develop. Mincemeat does not require any cooking as the sugar and brandy transform and combine the other ingredients.

The one point you need to bear in mind is that you need to make the Mincemeat a month before you plan to use it. It needs this time for the brandy to work its magic on the dried fruit. So if you want to make mince-pies for Christmas, you need to be thinking about making your Mincemeat in late November. In fact, traditionally it is made on Stir Up Sunday which is the last Sunday before Advent. In 2020, this is Sunday, 22nd November.

It tastes good and keeps for ages

Secondly, there is absolutely no comparison in terms of taste between the shop bought mincemeat and the one you make at home. Even high quality ready-made versions will have a comparatively high proportion of sugar and a comparatively low proportion of brandy. Yes, even those which state that they contain brandy really do not have very much! Home-made mincemeat is full of flavour as, in addition to the brandy and dried fruit, it has a hit of citrus and spice from the nutmeg and cinnamon.

Home-made mincemeat improves with age. The flavours develop and the brandy preserves the other ingredients. It will keep for at least twelve months.

It is Christmas in a jar…

Thirdly, if you want to get your Christmas baking mojo on, this is absolutely the perfect recipe. With the smell of dried fruit soaked in brandy, you have Christmas right there. You get this when you make the mincemeat and, again, when you use it to make mincepies. Buttery pastry, warmed brandy-soaked fruit – need I say more?

…or under the tree

Fourthly, if you are looking for home-made present ideas, this is a pretty good one. You can dress up the jar with a few ribbons and you are good to go. As there is essentially no skill involved whatsoever, and doing the mixing is quite fun, it is definitely worth considering as a home-made present from children to older relatives. Provided said relatives like mincemeat – probably best to check first.


Other festive sauces and accompaniments

In my view, any festive celebration is not complete without some warm and fragrant Mince Pies made with home-made vegetarian mincemeat. Having the right sauces and accompaniments can take a festive meal to the next level. If you are preparing a special festive meal for Thanksgiving, Christmas or New Year you might like to try some of my other recipes for drinks, snacks, accompaniments and desserts. They are very easy and are a great way to create a celebratory festive feast!

Easy Vegetarian Mincemeat Recipe

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Easy Mincemeat recipe

  • Author: Tastebotanical
  • Prep Time: 10
  • Total Time: 10 minutes
  • Category: Pie filling
  • Cuisine: English


With sugar, citrus and dried fruit soaked in brandy, this home-made Mincemeat is Christmas in a jar.


  • 450 g (1 lb) vegetarian suet
  • 450 g (1 lb) currants
  • 450 g (1 lb) raisins
  • 450 g (1 lb) sultanas
  • 450 g (1 lb) caster sugar (superfine sugar)
  • 1 cooking apple
  • Zest of 2 lemons
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 75 ml (3 fl oz) brandy



  1. Put the suet, dried fruit and sugar in a large bowl.
  2. Peel, core and chop the apple and add it to the bowl.
  3. Add the nutmeg, cinnamon and lemon zest.
  4. Pour in the brandy and stir well.
  5. Pack the mixture into sterilised jars.
  6. Place the jars in a cool, dry place and leave for at least a month before using. 
  7. Check the jars every week or so.  If the top of the Mincemeat looks dry, you can top it up with some more brandy.



You can sterilise your jar by washing it in warm, soapy water, rinsing well and then drying off for 15 minutes in an oven set at 140C/120C fan/gas 1.   

If (unlike me) you like mixed peel, you can also add 450 g of it to this recipe.

It is easy to scale up this recipe if you want to make more mincemeat.  Simply double or triple the quantities of all the ingredients.

The mincemeat should last for at least six months in its jar.  You can also freeze it – taking it out of the jar and putting it into a freezer-proof container – and it will keep for at least twelve months.

This recipe has been shared on #CookBlogShare with LostinFood and #Fiesta Friday with Fiesta Friday and  Liz at Spades, Spatulas and Spoons