Season of Thanks

Thanksgiving offers a time to reflect on the year and note what matters most. Personally, I am thankful for the love of God and my family and for the sacrifices our family and others have made for our freedom. At the end of each day, I give thanks to God for the life he has provided and for the wonderful life I enjoy.

With the holiday season, comes tradition. Every holiday season for as long as I can remember, my family has made this delicious cranberry treat. I hope you will enjoy it as much as I have. From our family to yours, we hope you have a happy and safe Thanksgiving!

Cranberry Ice

Yield: 8 Servings

2 cups water

3 cups fresh cranberries

1 ½ cups sugar

1 teaspoon unflavored gelatin

½ cup cold water

½ cup lemon or orange juice

In a large saucepan, bring cranberries and water to a boil. Cook over medium heat until the berries pop, about 10 minutes. Remove from the heat; cool slightly. Press mixture through a sieve or food mill, reserving juice and discarding skins and seeds.

In a small bowl, sprinkle gelatin over cold water; set aside. In a saucepan, combine cranberry mixture and sugar; cook and stir until sugar is dissolved and mixture just begins to boil. Remove from the heat. Stir in gelatin mixture, stirring until gelatin is dissolved. Add lemon/orange juice.

Transfer to a shallow 1-qt. freezer container or 8×8 baking pan. Cover and freeze until ice begins to form around the edges of container, about 1 hour. Once it starts to freeze stir mixture occasionally for a sorbet consistency. Freeze until slushy then serve, or if frozen solid, allow to slightly warm before cutting into squares.