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Cranberry Pineapple Ice Recipe
|Water||4 1⁄2 Cup (72 tbs), divided|
|Cranberries||2 1⁄4 Cup (36 tbs)|
|Sugar||1 1⁄4 Cup (20 tbs), divided|
|Unsweetened pineapple juice||1 Cup (16 tbs)|
|Unsweetened orange juice||3 Tablespoon|
Serving size: Complete recipe
Calories 1214 Calories from Fat 5
% Daily Value*
Total Fat 0.62 g0.96%
Saturated Fat 0.05 g0.24%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 23.8 mg1%
Total Carbohydrates 312 g104.1%
Dietary Fiber 11.9 g47.5%
Sugars 284.7 g
Protein 2 g3.7%
Vitamin A 3.2% Vitamin C 257.2%
Calcium 5.5% Iron 7.9%
*Based on a 2000 Calorie diet
Bring cranberry mixture to a boil over medium heat; cook 8 minutes or until cranberries pop, stirring frequently.
Remove from heat, and let cool.
Position knife blade in food processor bowl.
Add cranberry mixture; process until smooth.
Strain puree through a sieve; discard pulp.
Combine cranberry puree, remaining 3 3/4 cups water, remaining 3/4 cup sugar, pineapple juice, and orange juice in a large bowl; stir well.
Pour cranberry mixture into freezer can of a 1-gallon hand-turned or electric freezer.
Freeze according to manufacturer's instructions.
Pack freezer with additional ice and rock salt; let stand 1 hour, if desired.
Scoop mixture into individual dessert bowls.
Garnish with mint sprigs, if desired.