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Cranberry Ice

Frank Abbott Trice of Portsmouth, VA  has given us permission to reprint this delicious Cranberry Ice recipe  and asks that we please credit his great-grandmother, Elizabeth Caldwell Watson of Jacksonport, AR., born in 1839, with the recipe.  He goes on to say, " I have seen a copy of the recipe written in her hand and dated 1875.  I have no idea how she was able to freeze it!  They probably had an ice cream freezer and brought in ice from St. Louis.  It certainly would not have been cold enough by Christmas in Arkansas to have a supply of ice.  Today, I just stick it in the freezer of the refrigerator.  My grandmother who was born in 1880 said she could  remember always having it at Christmas."

1 qt cranberries
1 qt water
2 c sugar
1/2 c fresh lemon juice

Cook cranberries until done - about 10 min.  Reserve water.  Press
cranberries through a sieve and discard skin.  Add enough water to make 1 qt.
 Dissolve sugar.  Add lemon juice.  Stir in cranberry pulp.  Freeze.  Serve
topped with a dollop of whipped cream.  Our family eats this with the meal
rather than as a dessert. 

Note from our Editor-in-Chief:
I made this recipe for Thanksgiving.  Because I started it late I poured it
into 4 separate gallon size zip lock bags and then put it on top of the ice
in the icemaker in the freezer.  It was frozen in no time..

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