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Cranberries and Cream Jubilee

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  • Prep 35 min
  • Total 35 min
  • Ingredients 8
  • Servings 4
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Sugar and orange juice balance the tartness of cranberries in a four-ingredient homemade dessert that’s served warm over ice-cream.
Updated Jul 23, 2015
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Ingredients

  • 1 cup fresh or frozen cranberries
  • 1/3 cup sugar
  • 2/3 cup orange marmalade
  • 1/4 cup orange juice
  • 1 teaspoon cinnamon
  • 1 pint (2 cups) vanilla or chocolate ice cream
  • Small wafer cookies, if desired
  • Fresh mint leaves, if desired

Steps

  • 1
    In medium saucepan, combine cranberries, sugar, marmalade, orange juice and cinnamon; mix well. Bring to a boil. Reduce heat to low; simmer 8 to 10 minutes or until cranberries pop and mixture is slightly thickened, stirring occasionally. Cool at least 10 minutes.
  • 2
    Place large scoops of ice cream in 4 dessert dishes or bowls. Spoon warm cranberry mixture over ice cream. Garnish with wafer cookies and mint leaves.

Tips from the Pillsbury Kitchens

  • tip 1
    Instead of serving plain scoops of ice cream, roll single-serving balls of ice cream in finely chopped nuts. Place the balls on a waxed paper- lined cookie sheet and freeze them until they are firm. Layer the frozen nut-covered ice cream balls between waxed paper in an airtight freezer container and freeze for up to two days.

Nutrition Information

590 Calories, 22g Total Fat, 6g Protein, 91g Total Carbohydrate, 73g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
590
Calories from Fat
200
Total Fat
22g
34%
Saturated Fat
12g
60%
Cholesterol
120mg
40%
Sodium
150mg
6%
Total Carbohydrate
91g
30%
Dietary Fiber
2g
8%
Sugars
73g
Protein
6g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
15%
15%
Calcium
20%
20%
Iron
6%
6%
Exchanges:
2 Starch; 4 Fruit; 6 Other Carbohydrate; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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