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.

Made from left-over Cranberry Sauce….

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.

… or specially-made Cranberry Sauce

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.

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Ice Cream dreams…

Once you start making, and eating, your own ice cream, it can become a bit addictive! There are lots of other recipes for home-made botanical ice cream on this blog so you might like to try Lemon Curd Ice Cream,  Rose Ice CreamLavender Ice CreamElderflower Ice CreamThyme, Honey and Mascarpone Ice Cream or Strawberry Balsamic Ice Cream.

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

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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 1x
  • Category: Ice Cream
  • Cuisine: English

Description

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.


Scale

Ingredients

Cranberry Sauce


Instructions

  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


Notes

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

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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

Description

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


Scale

Ingredients

  • 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

Instructions

  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. 

Notes

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 [email protected]

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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 and goes very well with cold meats and vegetarian pies. It is also a brilliant ingredient that can be used to make a number of other recipes including Cranberry Ice Cream, Cranberry Pavlova or Cranberry Upside-Down Cake. I will be posting recipes for all of these on the blog in the next few weeks so watch this space!

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

Description

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


Scale

Ingredients

  • Zest of one orange
  • 1 cinnamon stick
  • 170 g caster sugar
  • 2 tablespoons white wine
  • 100 ml water
  • 225 g fresh cranberries

Cranberries


Instructions

  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


Notes

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 @ Zoale.com

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

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