Equipment
Saucepan
Blender
or Food processor
Ice-cream freezer
Ingredients
7 servings
Main
- 300 g sugar
- 350 ml water
- 475 g cranberry sauce
- 480 ml orange juice
Nutrition (per serving)
305
Calories
1g
Protein
77g
Carbs
0g
Fat
1g
Fiber
70g
Sugar
7mg
Sodium
Method
01
Mix 300g sugar and 350ml water in a saucepan over medium heat.
02
Bring the sugar mixture to a boil and maintain the heat for 5 minutes.
5m
03
Remove the syrup from the heat and refrigerate until it reaches 4°C/40°F.
04
Place 475g cranberry sauce in a blender and process until completely smooth.
Look for: Uniform texture with no whole berries remaining
05
Whisk 480ml orange juice and the cold sugar syrup into the cranberry puree.
06
Pour the mixture into the ice-cream freezer and churn according to the manufacturer's instructions.
Look for: Firm, scoopable icy consistencyFeel: Thick and frozen
Chef's Notes
- For the smoothest texture, ensure your cranberry sauce is completely lump-free before combining it with the other ingredients. If your cranberry sauce has large pieces, consider straining it after pureeing.
- Chilling the sugar syrup thoroughly is crucial. A cold syrup will help the ice-cream maker freeze the mixture more efficiently, resulting in smaller ice crystals and a smoother texture.
- Taste the mixture before freezing. Cranberry tartness can vary, and you may wish to adjust the sugar or orange juice slightly to achieve your desired balance of sweet and tart.
- If you don't have an ice-cream maker, you can freeze the mixture in a shallow pan, scraping it with a fork every 30-45 minutes to break up ice crystals, similar to making a granita.
Storage
Freezer: 1 month — Store in an airtight container to prevent ice crystals.
Reheating: Let sit at room temperature for 5-10 minutes to soften before serving.
