Boron Elgar wrote:
>
> Each year I try to do something a little different with cranberries
> for Thanksgiving. At my age, I'm running out of ideas....I have done
> just about everything, I think...relishes, molds, sauce from the Ocean
> Spray recipe, Susan Stamberg's sour cream & horseradish frozen dish,
> spices, peppered, sweetened, savory...
>
> This year I wanted something simple.. I put 24 ounces of cranberries
> in with 1-1/2 cups of water, 1-1/2 cups of sugar, 6 peeled & sectioned
> clementines and a thinly sliced lemon (peel and all) and cooked it for
> about 12-15 minutes.
>
> I took out about a cup of it and strained it for those who prefer
> smooth and left the goodies in for the remainder.
>
> A bit tart, a bit sweet, with an interesting flavor from the
> clementines.
>
> Boron



My MIL used to soften vanilla ice cream and beat in
a touch of lemon juice and apricot preserves. It was
yummy. I wonder if you could get a tasty cranberry
ice cream by mixing in ground cranberries, oranges,
sugar to taste, and maybe toasted pecans?

gloria p