xiaoxl/recipe_data huggingface dataset:
Ga Lui (skewered five spice chicken)


Ingredients:
boneless skinless chicken breasts, garlic, lemongrass, sugar, fish sauce, soy sauce, five-spice powder, red chile, sugar, lime juice, rice vinegar, fish sauce, garlic, hot water

Directions:
Place all marinade ingredients in food processor and blend till pureed.
Transfer to large mixing bowl.
Cut each chicken breast half lengthways into 4 strips.
Lightly pound the strips to 1 cm/half inch thick using meat mallet or flat side of cleaver.
Cut the strips in half and add to marinade.
Toss well to coat with marinade.
Cover and leave to marinate at room temperature for 1 hour or overnight in fridge.
Soak 48 bamboo skewers in salted hot water for 30mins.
Prepare the barbeque or preheat grill.
Thread a slice of chicken on to each skewer.
Grill each skewer, turning once, until chicken is browned on both sides and cooked through, about 3-4mins.
Serve immediately, with chilli dipping sauce.
Chilli Dipping Sauce: Mix all ingredients in a small bowl.
Stir to dissolve sugar.
Transfer to jar, cover and store in fridge up to a week, if not using immediately.
Madame Wong's Crab Rangoon


Ingredients:
cream cheese, Tabasco sauce, Worcestershire sauce, garlic clove, white pepper, wonton wrappers, mustard powder, cold water

Directions:
Put the first six ingredients in a food processor; mix well.
If not using a food processor, mix well with a spoon.
Wet the edge of each won ton wrapper with egg white; put 1/2 tablespoon of the mixture in the center, bring edges together to form a triangle and press well to seal.
Heat oil in a wok or frying pan to 375°F.
Deep-fry triangles for 2 minutes.
Serve with mustard sauce.
Mustard Sauce: Stir mustard into water slowly until it becomes a smooth paste.
Set aside for 15 minutes before using to allow flavor to mellow.
Grampa Dave's Texas Chainsaw Bar-B-Que Sauce
Category: side-dish
By David Dominianni

A spicy-sweet sauce that has won rave reviews from all who have tried it.

Ingredients:
2 tablespoons butter
1 medium onion, finely chopped
2  garlic, minced
½ cup orange juice
1 cup cider vinegar
2 tablespoons fresh lemon juice
2 slices  lemon
1 cup real maple syrup
¼ cup Worcestershire sauce
2 cups ketchup
¼ cup molasses
¼ cup brown sugar
2 tablespoons dry mustard
1 teaspoon salt
½ teaspoon red pepper flakes
½ teaspoon ground cumin
½ teaspoon paprika

Directions:
Melt butter in a large saucepan over medium heat. Add the onion and garlic; cook and stir until tender, about 5 minutes. Stir in the orange juice, cider vinegar, lemon juice, lemon slices, maple syrup, Worcestershire sauce, ketchup, molasses, and brown sugar. Season with dry mustard, salt, red pepper flakes, cumin and paprika. Simmer for 45 minutes to 1 hour. Remove lemon slices before using.

Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hr
Yields: 5 cups

Calories: 56.9
Fat: 0.8 g
Saturated fat: 0.4 g
Carbohydrates: 12.5 g
Sugars: 10.5 g
Dietary fiber: 0.2 g
Protein: 0.4 g
Cholesterol: 1.5 mg
Sodium: 215 mg
Kim's Grandma's Pumpkin Bars


Ingredients:
sugar, pumpkin, eggs, flour, baking soda, baking powder, salt, cinnamon, nutmeg, cream cheese, butter, powdered sugar, vanilla

Directions:
Beat oil, sugar, pumpkin and eggs until blended.
Add remaining dry ingredients gradually.
Prepare 9x13 pan.
Spread batter in pan and bake in 350° oven for 25-30 minutes.
Cool.
For frosting, cream all ingredients together until well blended--smooth and creamy.
Frost bars.
Pastry With Chicken


Ingredients:
whole chicken, phyllo pastry sheets, green onions, tomatoes, black pepper, paprika, savory, curry, salt, butter, chicken broth, cheese

Directions:
In a deep frying pan - fry the chopped green onions.
Add the chopped retail meat, spices, diced tomatoes and the chicken broth.
Boil for 15-20 minutes stirring occasionally, withdrawn from the heat when almost all the liquid boil off.
Allow to cool.
Sheets are spread in every put 2-3 tablespoons of the resulting stuffing is wrapped into a roll, as edges are folded below.
The resulting 'cigars' put in the pan and flooded with melted butter.
Put it in a cold oven and bake at 300 degrees for about 20 minutes.
Sprinkle with grated cheese and bake for another 5 minutes.
Enjoy your meal!
Chewy French Baguette
Category: bread
By NWMama

I don't bake with bread flour or rapid yeast, and I don't have a bread machine. This is a pretty good loaf using things I already have. One might call it 'French on a budget' bread. This recipe can make 1 big loaf or 6 sandwich rolls. I find they're best served warm with homemade butter.

Ingredients:
1 teaspoon white sugar
1 ½ cups hot water
2 teaspoons active dry yeast
3 ¾ cups all-purpose flour, or more as needed
1 ½ teaspoons salt
2 tablespoons vegetable oil

Directions:
Dissolve sugar into the hot water in a 2-cup measure; add yeast and stir gently. Let dissolve until top is foamy, about 5 minutes. Whisk flour and salt together in a large bowl. Make a well in the center and pour in the yeast mixture. Stir gently, starting from the middle, until mixture is sticky. Knead by hand, adding more flour if needed, until dough is elastic and no longer sticky, about 10 minutes. Oil a large, clean bowl and place dough inside, turning to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour. Preheat the oven to 425 degrees F (220 degrees C). Fill a roasting pan with water and set on the lower rack of the oven. Line a baking sheet with a silicone mat. Punch down dough and turn onto a lightly floured surface. Shape dough into 1 large loaf or 6 sandwich loaves, tapering the ends. Place loaves on the prepared baking sheet. Cut 3 or 4 diagonal slashes, about 1/4 to 1/2-inch, across the tops. Cover with a dry towel and let rise until doubled in volume, about 40 minutes. Uncover and bake in the center of the preheated oven until top is light golden brown, 15 to 20 minutes depending on the size of the loaves.

Prep time: 20 mins
Cook time: 15 mins
Total time: 2 hrs 20 mins
Yields: 6 servings

Calories: 331.5
Fat: 5.4 g
Saturated fat: 0.7 g
Carbohydrates: 60.8 g
Sugars: 0.9 g
Dietary fiber: 2.4 g
Protein: 8.6 g
Sodium: 585.4 mg
Indian-Spiced Lentil Soup


Ingredients:
olive oil, yellow onion, sweet potatoes, garlic cloves, diced tomatoes with juice, ground ginger, ground cumin, ground coriander, cayenne, dried brown lentils, split red lentils, water, fresh cilantro leaves, pepper, salt

Directions:
Heat the oil in a large pot over medium heat. Add the onion, sweet potato, and garlic. Cover and cook about 15 minute or until softened.
Add the tomatoes and their juice.
Stir in the ginger, cumin, coriander, and cayenne. Add the lentils and water (or stock] and bring to a boil.
Reduce the heat to low, cover, and simmer, stirring occasionally, until the lentils are tender (about 30 min].
Add the cilantro, season with salt and pepper, and cook for 10 minutes to blend the flavors.
Serve hot.
Chili Chicken


Ingredients:
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Directions:
]Take skillet add 1tbsp of cooking oil,sauté cumin seeds,onion,bay leaves,garlic,ginger,tomatoe,green chillis and all spices all together.
2]After that add capsicum peices  and let it cook for 10-20 min after that add chicken peices into it cook for 20-30min add some water if it is too thick.
3] cook for another 5-10min,keep aside serve hot with rice or roti anything of your choice.
Scallions and Carrots


Ingredients:
scallion, carrots, olive oil, butter, sugar, soy sauce

Directions:
Saute the scallions in the olive oil for 3 minutes.
Add the carrots and continue to cook until vegetables begin to soften and turn golden.
Add butter, soy sauce and sugar and cook 30 seconds more.
Mama Mia Mocha Cupcakes With Espresso Frosting


Ingredients:
eggs, buttermilk, instant espresso, unsalted butter, vanilla, milk, confectioners' sugar

Directions:
Cupcakes:preheat oven to 350.
stir instant espresso into the espresso shot.
in mixer bowl, oil, eggs, cake mix, and buttermilk.
mix until moistened for 30 seconds or so.
add espresso.
beat on high until thickened and smooth a few minutes.
fill lined muffin pans 2/3 full.
bake 15-20 minutes until toothpick comes out clean.
remove from pans and allow to cool completely before topping.
frosting:.
add brewed espresso and ground espresso and vanilla to milk.
beat butter in mixer with 1 cup confectioner's sugar.
add coffee mixture.
add the rest of the sugar until smooth, creamy--don't forget to scrape down your bowl, and don't whip at too high a speed for too long.
decorate as desired!
Patates Fourno Riganates (Baked Potatoes With Oregano)


Ingredients:
potatoes, olive oil, lemon juice, oregano, salt

Directions:
Scrub potatoes under cool running water.
Place in a large, heavy saucepan with enough water to cover potatoes completely.
Boil potatoes over medium heat 20-25 minutes, or until potatoes are fairly soft but not mushy.
Drain in strainer, cool to room temperature, then peel.
Preheat oven to 350*.
Cut potatoes into slices about 1/4 inch thick and place them in a 1 quart baking dish.
Pour olive oil over potatoes. Add lemon juice, oregano, and salt.
Stir very gently to keep potato slices from breaking.
Bake uncovered for 20 minutes.
Kimchi Fried Rice
Category: world-cuisine
By Diana71

This is a very basic kimchi fried rice, a humble dish made with leftover rice, kimchi, and usually a processed meat like Spam®. In this recipe I used cubed ham and veggies I had in the fridge. Serve with a sunny side up egg over top if you like.

Ingredients:
1 tablespoon butter
1 tablespoon olive oil
3 drops sesame oil, or to taste
¼ cup diced onion
¼ cup shredded carrots
2  scallions, white and light green parts, sliced
½ cup cubed, fully cooked ham
⅓ cup chopped kimchi
1 teaspoon garlic powder
2 cups cooked rice
1 tablespoon soy sauce
1 tablespoon gochujang (Korean chile paste)
salt and ground black pepper to taste

Directions:
Warm butter and olive oil together over medium-high heat in a large skillet or wok. Add in sesame oil. Add onion, carrots, and scallions and cook until onion is translucent, about 2 minutes. Mix in cubed ham and kimchi; cook for 1 more minute. Season with garlic powder. Stir in rice and cook until mixture is heated throughout. Drizzle soy sauce over top and mix in gochujang. Stir until well combined and adjust seasoning with salt and pepper.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 4 servings

Calories: 247.4
Fat: 12.1 g
Saturated fat: 3.8 g
Carbohydrates: 29 g
Sugars: 1.3 g
Dietary fiber: 2.1 g
Protein: 6.5 g
Cholesterol: 17.1 mg
Sodium: 845.4 mg
Crispy Potato Cakes


Ingredients:
russet potatoes, idaho potatoes, cream cheese, sour cream, dried chives, dried cilantro, egg, extra virgin olive oil, butter

Directions:
Peel and dice potatoes and add to a large pot. Cover with water and salt the water. Bring to boil over medium heat, and cook until tender. Drain the potatoes and return to hot pot to dry. Transfer potatoes to a bowl. Soften cream cheese in a microwavable bowl and microwave the cream cheese for 20 seconds on high. Add to the potatoes along with sour cream, chives, cilantro, egg, salt and pepper, to taste. Mash potatoes to combine mixture.
Heat the oil and butter in nonstick skillet over medium heat. Drop 2-inch mounds of potatoes into skillet and gently press down to flatten a bit. Crisp potatoes until deeply golden on each side, about 7-8 minutes total.
Chocolate Chip Pudding Cookies
Category: desserts
By Sue Haser

These cookies change flavors if you change the flavor of the pudding and or the flavor of the chips. They are very cake-like in texture.

Ingredients:
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 cup butter, softened
¾ cup packed light brown sugar
¼ cup white sugar
1 (3.4 ounce) package instant butterscotch pudding mix
1 teaspoon vanilla extract
2  eggs
12 ounces semisweet chocolate chips
1 cup chopped walnuts

Directions:
Preheat oven to 375 degrees F (190 degrees C). Combine the flour and baking soda. Set aside. Mix the butter, brown sugar, white sugar, pudding mix, and vanilla. Beat until creamy. Add the eggs and mix well. Gradually stir in the flour mixture. Stir in the chocolate chips and the chopped nuts. Drop from teaspoon onto ungreased cookie sheets about 1 inch apart. Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes.

Yields: 2 -3 dozen

Calories: 176.8
Fat: 10.4 g
Saturated fat: 5.2 g
Carbohydrates: 20.7 g
Sugars: 13 g
Dietary fiber: 1 g
Protein: 2.1 g
Cholesterol: 23.9 mg
Sodium: 119 mg
Seriously Good Spin Dip


Ingredients:
frozen spinach, sour cream, mayonnaise, celery, sliced water chestnuts, green onions, artichoke hearts

Directions:
Combine all ingredients by hand, or hit them in the food processor., Blend till smooth., Chill 2 hours or overnight.
Deep Fried Apple Rings


Ingredients:
egg, milk, flour, baking powder, salt, apples, cinnamon, powdered sugar

Directions:
Beat together egg and milk., Add flour, salt and baking powder mix well., Heat oil in deep skillet until a drop of water spatters., Sprinkle the apple rings with cinnamon., Dip each ring in batter., Fry in oil until golden brown and crisp on both sides., Remove with a fork and drain on paper towel., Sift powdered sugar over the top., Serve warm with jelly or jam and cold whipped cream.
Chocolate Torte


Ingredients:
butter, sugar, eggs, vanilla extract, boiling water, all-purpose flour, baking soda, baking powder, salt, heavy whipping cream, confectioners' sugar, vanilla extract, butter, heavy whipping cream, confectioners' sugar

Directions:
In a large mixing bowl, cream butter and sugar.
Add eggs, one at a time, beating well after each addition.
Beat in vanilla.
Whisk cocoa and water until smooth.
Combine flour, baking soda, baking powder and salt; add to creamed mixture alternately with cocoa mixture.  Beat until smooth.
Pour into three greased and floured 9" round baking pans.  Bake at 350 degrees for 25-30 minutes or until a toothpick comes out clean.
Cool for 10 minutes; remove from pans to wire racks.
FILLING:.
In a mixing bowl, beat cream, confectioner's sugar and vanilla on high speed until soft peaks form.
Chill until firm.
FROSTING:.
In a saucepan, melt chips and butter over medium heat; stir in cream.
Remove from the heat; stir in confectioner's sugar.
Chill for at least 1 hour or until completely cooled.
Beat with electric mixer to achieve spreading consistency.
PREP:.
Spread half of the filling over one cake layer; top with second layer and remaining filling.
Top with third layer; frost top and sides of cake.
Chill for 2 hours before cutting.
Yield: 12 servings.
Tater Tots® with Gochujang Cheese Sauce
Category: appetizers-and-snacks
By thedailygourmet

Air-fried tots are paired with a spicy, deluxe cheese sauce.

Ingredients:
1 (16 ounce) package frozen bite-size potato nuggets (such as Tater Tots®)
1 (8 ounce) package shredded Cheddar cheese
½ cup heavy whipping cream
1 tablespoon gochujang (Korean hot pepper paste), or more to taste
¼ teaspoon salt

Directions:
Preheat an air fryer to 370 degrees F (188 degrees C). Cook potato nuggets in the preheated air fryer until crispy and heated through, about 15 minutes, shaking the air fryer basket halfway through cooking time. Meanwhile, heat a saucepan over medium-high heat. Add Cheddar cheese and cream; whisk until cheese is melted, about 5 minutes. Add gochujang and salt and stir until combined. Drizzle sauce over potato nuggets.

Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Yields: 8 servings

Calories: 264.9
Fat: 20.1 g
Saturated fat: 10.3 g
Carbohydrates: 15.8 g
Sugars: 0.9 g
Dietary fiber: 1.3 g
Protein: 8.6 g
Cholesterol: 49.8 mg
Sodium: 495.3 mg
Cheesy Aussie Chicken


Ingredients:
boneless skinless chicken breast halves, seasoning salt, bacon, honey, prepared mustard, light corn syrup, mayonnaise, cheddar cheese, fresh mushrooms

Directions:
Preheat oven to 350 degrees Fahrenheit.
Rub the chicken breasts with seasoning salt.
Set chicken aside.
In a medium-large skillet cook bacon until crisp.
Set bacon aside.
Drain the majority of the bacon grease and cook the chicken breasts in the same skillet.
Cook on both sides until browned.
Meanwhile, in a small bowl combine mustard, honey, light corn syrup, mayonnaise, and dried onion flakes.
Mix well.
When chicken breasts are browned, place them in a 9x13 baking dish.
Spread half of the mustard mixture on the breasts.
Reserve the rest of the mustard mixture to serve later.
Layer with bacon, mushrooms and cheese.
Bake in oven for 15 minutes, or when the cheese is melted and chicken juices run clear.
Serve with reserved mustard mixture-- enjoy!
Crock Pot Irish Stew


Ingredients:
beer, lamb shoulder, flour, carrots, celery ribs, yukon gold potato, rosemary, garlic powder, onion powder, vinegar, cornstarch

Directions:
If you buy Lamb Shoulder with bone, go ahead and cut the meat off the bone and remove as much fat as you can, not all but enough to make it lean. Salt and pepper the Lamb to taste and coat with flour and add to the crockpot.
Chop the onion into large chunks ( I cut the onion in half then chop each half into thirds and then in half]. Then Chop your carrots and Celery and add to the crock pot.
In a large bowl mix the bottle of beer and the can of Chicken stock together with the Rosemary, Garlic Powder, Onion Powder and Vinegar (if choosing to add that]. pour over the contents of the crock pot.
Dice the Potatoes into bite size pieces and add to the crock pot and cover cooking on low for 7 hours.
After 7 hours on low mix cornstarch with some liquid from crock pot until there are no chunks or cornstarch left, then mix into crock pot and let cook for an additional 1 hour on low.
Serve and enjoy. Go ahead and season with salt & pepper to taste, or if you want an additional flavor added to ahead and use seasoned salt.
(Now in the picture I didn't add the flour or cornstarch because I wanted it as a soup, but If you want a nice stew go ahead and add them. If you feel like it's going to be a little too thin still you can add less Chicken stock, but I feel like it tastes great as a soup].
Avocado Sandwich


Ingredients:
avocado, ham, cheese, limes, lemon, butter

Directions:
Butter bread if you wish.
Place down cheese.
Then ham on top.
Mash avocado in a bowl with a little squeeze of lime or lemon to keep it fresh--don't do too much as you can overdo it.
Spread on top of ham.
Top with other piece of bread.
Cut into 4 squares.
Enjoy.
Mini Holiday Muffins


Ingredients:
butter, sugar, brown sugar, eggs, maraschino cherry juice, flour, baking powder, maraschino cherries, pecans, powdered sugar

Directions:
Cream butter and sugar together., Mix in beaten egg yolks, cherry juice, flour and baking powder., Beat egg whites until stiff and fold into mixture., Grease mini muffins tins and sprinkle bottom with chopped pecans., Place 1 teaspoon dough in each and place cherry on top., Add another teaspoon full of dough and sprinkle top with pecans., Bake at 350°F for 10 minutes., Remove from muffin tins and roll in powdered sugar while still warm., Makes 24 mini muffins.
Easy Mexican Hot Chocolate
Category: drinks
By Anonymous

This is an easy way to spice up regular hot chocolate mix. Add more or less of each ingredient, depending on taste. Serve with marshmallows or whipped cream and enjoy.

Ingredients:
3 tablespoons instant hot chocolate mix
1 tablespoon chocolate syrup
½ teaspoon ground cinnamon
1 pinch chili powder
¼ cup milk
¾ cup boiling water

Directions:
In a large mug, mix the hot chocolate mix, chocolate syrup, cinnamon, and chili powder. Pour in the milk. Add the boiling water and stir.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 servings

Calories: 92.2
Fat: 1.3 g
Saturated fat: 0.7 g
Carbohydrates: 18.3 g
Sugars: 14 g
Dietary fiber: 1.2 g
Protein: 2.1 g
Cholesterol: 2.4 mg
Sodium: 84.9 mg
American Poverty Pudding (Circa 1933)


Ingredients:
milk, sugar, ginger, eggs, molasses, salt, cinnamon

Directions:
Spread corn flakes in a greased, deep pudding dish.
Mix remaining ingredients and pour over the corn flakes.
Set pudding dish in a pan of hot water.
Bake at 350°F for 30 minutes.
When times are better, add 1/2 cup of raisins sprinkled over corn flakes before adding remaining ingredients.
Easy-As-Pie  No Bake Chocolate Torte


Ingredients:
"confectioners' sugar"

Directions:
Slice pound cake lengthwise into three layers and set aside.
In a small bowl, mix together powdered sugar and cocoa.  Set aside.
In a mixing bowl, beat whipping cream until soft peaks form.
Add sugar/cocoa mix a little at a time until stiff peaks form.
Stir in extract.
Frost between layers and stack on serving plate; then frost top and sides.
Sprinkle with almonds if desired.
Peppy's Pita Bread
Category: bread
By Sandy

It's easy to make homemade pita-style bread in your own oven using this easy-to-follow recipe.

Ingredients:
1 ⅛ cups warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon vegetable oil
1 ½ teaspoons white sugar
1 ½ teaspoons active dry yeast

Directions:
Place all ingredients in bread pan of your bread machine, select Dough setting and start. When dough has risen long enough, machine will beep. Turn dough onto a lightly floured surface. Gently roll and stretch dough into a 12 inch rope. With a sharp knife, divide dough into 8 pieces. Roll each into a smooth ball. With a rolling pin, roll each ball into a 6 to 7 inch circle. Set aside on a lightly floured countertop. cover with a towel. Let pitas rise about 30 minutes until slightly puffy. Preheat oven to 500 degrees F (260 degrees C). Place 2 or 3 pitas on a wire cake rack. Place cake rack directly on oven rack. Bake pitas 4 to 5 minutes until puffed and tops begin to brown. Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. Once pitas a softened, either cut in half or split top edge for half or whole pitas. They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2  months.

Prep time: 30 mins
Cook time: 15 mins
Total time: 3 hrs 20 mins
Yields: 8 pitas

Calories: 191.1
Fat: 2.2 g
Saturated fat: 0.3 g
Carbohydrates: 36.8 g
Sugars: 0.9 g
Dietary fiber: 1.4 g
Protein: 5.1 g
Sodium: 293 mg
Chicken With Fresh Mushrooms & Snow Peas


Ingredients:
chicken breasts, cornstarch, cooking sherry, salt, snow peas, fresh mushrooms, ground ginger, cooked rice

Directions:
Lay each chicken breast flat on the cutting board & slice as thin as possible. (This is much easier if they're slightly frozen OR ask your butcher to do it.].
In a large bowl, toss the chicken & cornstarch until well coated.
Add the egg whites, cooking sherry, ginger & 1 teaspoons salt & mix thoroughly.
Snap off the tips of the snow peas, if need be.
Have everything within easy reach when ready to cook.
Heat a 10-12 inches skillet over high heat for 30 seconds.
Pour in 1 T. cooking oil & swirl around pan & heat for another 30 seconds.
TURN DOWN HEAT IF OIL STARTS TO SMOKE.
Add the mushrooms, snow peas & ½ teaspoons salt.
Cook for 2-3 minutes, stirring often.
Transfer the vegetables to a warm platter & set aside.
Add 3 T. cooking oil to the pan & heat for 30 seconds.
Add the sliced chicken &stirring constantly, cook for 2-3 minutes or until chicken is firm & white.
Return the vegetables to the pan & combine with the chicken.
Serve over hot rice.
ENJOY!
Mom Sawyer's Cranberry Ice Cream
Category: desserts
By Buck Sommerkamp

A classic for Thanksgiving dinner or any time! This recipe has been in the family since 1938.

Ingredients:
3 ½ cups water
4 cups fresh cranberries
2 ½ cups white sugar
½ cup orange juice
¼ cup lemon juice
2 cups frozen whipped topping (such as Cool Whip®), thawed

Directions:
Bring water to a boil in a saucepan over high heat and add cranberries and sugar. Reduce heat and let simmer until berries pop open, about 15 minutes. Pour into a colander set over a freezer-proof bowl. Mash or press out cranberry juices and discard skins, unless you want to use them for something else. Stir orange juice and lemon juice into the cranberry juice. Freeze until mushy, about 1 hour. Stir in whipped topping and mix well. Freeze, stirring occasionally, for 24 hours.

Prep time: 5 mins
Cook time: 20 mins
Total time: 1 day
Yields: 8 servings

Calories: 323.3
Fat: 2.9 g
Saturated fat: 2.8 g
Carbohydrates: 75.2 g
Sugars: 68 g
Dietary fiber: 2.6 g
Protein: 0.4 g
Sodium: 4.4 mg