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Catholic Recipe: Cranberry Ice


  • 2 teaspoons gelatin
  • 1/4 cup cold water
  • 1 qt. cranberries
  • 1-3/4 cups water
  • 1-3/4 cups sugar
  • 1 cup water
  • 2 egg whites
  • pinch salt


Prep Time: 5 hours

Difficulty: • •

Cost: $$$$

For Ages:11+

Origin: USA


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A variation on the cranberry gelatin mold, usually served for American Thanksgiving meal.


Soak the gelatin in 1/4 cup cold water. Boil the cranberries in 1-3/4 cups water until soft and put them through a sieve. Add the sugar with 1 cup water to the cranberry pulp and boil for 5 minutes. Dissolve the gelatin in this hot mixture. Chill, and add the egg white stiffly beaten with the salt. Turn into a refrigerator tray and freeze for about four hours, stirring at half-hour intervals.

Recipe Source: Feast Day Cookbook by Katherine Burton and Helmut Ripperger, David McKay Company, Inc., New York, 1951