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Here’s another way to use fresh cranberries – make ice cream!  Seriously!  I found this recipe in an old cookbook, and since it uses fresh cranberries, thought I would include it in this series of healthy cranberry recipes.

CRANBERRY ICE CREAM

2 cups cranberry sauce (recipe follows, or use one of your own)
3 tablespoons of orange juice
3 tablespoons of lemon juice
pinch of sea salt
2 cups of heavy cream

1. Combine all ingredients and mix until smooth and creamy.
2. Chill.
3. Churn/freeze per instructions of your ice cream machine.

This fresh cranberry sauce recipe was in a previous post on how to eat fresh cranberries:

OLD-FASHIONED CRANBERRY SAUCE

1 1/2 cups honey (or 2 cups sugar)
2 cups water
1 quart of fresh cranberries
Pinch of salt

Boil honey or sugar and water gently (barely boiling) for about 5 minutes.  Add the fresh cranberries, cover and simmer for another 5 minutes without stirring.  Allow to cool without removing lid.  Makes about 1 quart of sauce.

Post from: Health Food Made Easy

Cranberry Ice Cream

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If you’re looking for a good recipe to use up some fresh (or frozen) cranberries, made with only the healthiest of ingredients, look no further.  I found this recipe in The Healthy Slow Cooker Cookbook.  It’s a nice blend of whole grain bread, pears and cranberries, sweetened with stevia.  I think it would make a great fresh cranberry dessert for Thanksgiving.

So here we are, a tasty recipe for using those healthy cranberries.

CRANBERRY PEAR BROWN BETTY

2 cups whole wheat bread crumbs*
2 tablespoons melted butter, or extra virgin olive oil
6 pears, peeled, cored and sliced
1 tablespoon lemon juice (best freshly squeezed)
1 cup fresh cranberries (frozen may also be used)
2 tablespoons stevia extract*

1. Combine bread crumbs and butter in a bowl; set aside.
2. Combine pears, lemon juice, cranberries and stevia in another bowl.
3. In greased slow cooker stoneware, spread one-third of the bread crumb mixture on the bottom. Put half the cranberry and pear mixture over top.
4. Repeat layers.
5. Finish with a layer of crumbs, then pour cranberry juice over the top.
6. Cover and cook on High for 4 hours, until fruit is tender and the mixture is all hot and bubbly.

*Note: To make the dried bread crumbs, toast 4 slices of whole wheat bread, then tear the slices into pieces and put them through a food processor with a metal blade.  Process until finely ground.
*Note: If you don’t have stevia, try 1/4 cup brown sugar or evaporated can juice sugar.

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Fresh Cranberry Dessert

FRESH CRANBERRY GELATIN SALAD

3/4 cups ground raw cranberries (2 cups whole)
1/4 cup orange juice
1/3 cup sugar
1/4 teaspoon salt
5 teaspoons plain gelatin (there are 3 teaspoons in 1 envelope of gelatin)
1 cup apple juice
Lettuce, if desired

1. Wash, sort and grind cranberries (use a food processor, blender, or grinder attachment for mixer).
2. Add orange juice, sugar and salt, then set in the refrigerator to chill.
3. Meanwhile soften the gelatin in 1/4 cup of the apple juice.
4. Heat rest of juice to boiling, then pour it over the softened gelatin, stirring to dissolve thoroughly.
5. Combine with the rest of the ingredients (except lettuce), and pour into a 3-cup mold.
6. Chill until firm.
7. Unmold onto bed of lettuce, if desired, or directly onto serving plate.

Post from: Health Food Made Easy

Fresh Cranberry Gelatin Salad