Cranberry Shiver - A Christmas Tradition

Once upon a time, I was REALLY into Taste of Home magazine.  I went to their cooking schools (yep, even have the apron to prove it) and was a subscriber for many years.  It's that addictive personality of mine.

Well, in 1999 I spotted a recipe for Cranberry Shiver and had decided it was time to switch up my Christmas menu a bit.  The kids were older and more willing to appreciate different things.  I moved to a prime rib that year as well for the main course and in the 18 subsequent years, both of those items have been on my menu - this year being one of them.

I haven't shared it before, but looked it up online and as it is a free recipe now, I think I'm okay.  Are you ready?  It's just so, so good.

Start with one package (12 oz. fresh or frozen cranberries).  I always pick up several at Thanksgiving and just pop them in the freezer.  Place them in a saucepan.

Add 2 cups of water

Bring to a boil.

Reduce heat and simmer for 5 minutes.  Yes, they will pop so you might want to cover the pot.

Place a strainer (I use my canning funnel as I can really work it quicker this way, but whatever method you have for pressing through a strainer will do.) in the sink with a bowl under it to catch the juice.

Working in a circular motion, press through the strainer to remove skins. 

There should be very little bulk in your strainer.

The pulp will be oozing out and you need to scrape all this wonderful goodness into the bowl before discarding the skins.

Now you should have a rather full bowl of juice/water.  I have quite a bit of pulp as well.

You will need 1 3/4 cup of sugar, 1/4 cup fresh lemon juice (yes, dang it, squeeze them yourself - it will take approx. two lemons), 1 teaspoon fresh grated orange peel (yep, FRESH is BEST), and 1 cup of additional water.

Return the cranberry mixture to the sauce pan and add the sugar, lemon juice, orange peel, and water.
 Mix well.

Pour into a freezer-safe container

Cover and place in freezer, until ice begins to form around edges of the pan, about 1 1/2 hours. 

Stir, freeze until mushy (stirring every so often)

Once it is icy, just let it be until you need to serve it.

Remove from freezer about 20 minutes before serving.  Scoop into small dishes; garnish with mint (if desired).  This is just so dang good.  I hope you'll give it a try.  Merry Christmas.