Recipe for cranberry ice

Karoline Boehm Goodnick for the Boston Globe/photo credit: Karoline Boehm Goo

Serves 12

This cranberry ice, something like a tart frozen fruit bar, was sent in by Nancy Jeton of Andover. She makes it in ice cube trays and serves it in small bowls as a side to turkey. "My grandparents, Charles and Ida Coon, lived in New Hampshire, where my grandfather ran the L.W. Packard and Co. woolen mill. They traveled to Boston frequently and their favorite restaurant was the Salmagundi Club." It was located in Back Bay. The club served this cranberry ice with turkey, which her grandmother loved, but the restaurant wouldn't divulge the recipe. "In the 1960s the club closed. When my grandparents enjoyed their last meal there, the bill arrived at their table with the handwritten recipe for cranberry ice on the back."


2 cups fresh cranberries
1 cup water
1 cup sugar
¼ cup lemon juice
½ teaspoon vanilla extract

1. Have on hand an 8-inch metal loaf pan and a rimmed baking sheet.

2. In a saucepan combine the cranberries and water. Bring to a boil, lower the heat, and simmer for 5 minutes or until the cranberries soften. Place a sieve over a bowl and pour the cranberries into it; press them into the sieve with a spoon, discarding the skins.

3. Add the sugar, lemon juice, and vanilla. Stir to dissolve the sugar (there will be about 2 cups of puree). Pour the mixture into the pan and freeze for several hours or until firm.

4. Working quickly, dip the pan into a bowl of warm water to loosen it and turn it out onto the baking sheet. Cut in half , then across each length 5 times to make 12 squares. Add 1 piece to small glasses or cups.

Adapted from Nancy Jeton