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Whenever I buy fresh cranberries to make cranberry sauce, I end up with too many of them. They aren't cheap, and they usually go to waste in my refrigerator. If you have ever popped a fresh cranberry in your mouth, you know why nobody eats them raw.
If you have an ice cream freezer, you can use this dessert recipe to make ice cream with some of the extra cranberries. You can also vary the recipe to use leftover cranberry sauce if you end up with a bunch of it after the holiday.
The recipe, after the jump.
Cranberry Yogurt Ice Cream
Yields 1 quart
- 1/2 cup fresh orange juice
- 1/2 cup Grand Marnier
- 3 star anise
- 3 cups fresh cranberries
- 1 cup brown sugar
- 1 tablespoon vanilla extract
- 1/2 cup cream
- 1/2 cup yogurt
In a sauce pan, combine the orange juice, Grand Marnier and star anise. Bring to a boil. Strain into another sauce pan, add the remaining ingredients and simmer for about 10 minutes. Strain again to remove the cranberry skins and freeze, following ice cream freezer instructions.
