Sweet apples and tart cranberries join forces in these refreshing homemade popsicles.
Photo By Jennifer May
The time-tested pairing of cranberries and apples proves delicious once again in these refreshing Cranberry and Apple Popsicles. The following recipe is excerpted from People’s Pops (Ten Speed Press, 2012), a recipe book filled with icy treats inspired by fresh, seasonal offerings. This passage is from the chapter “Autumn.”
Cranberry and Apple Popsicles Recipe
• 2 small apples (about 3/4 pound), or 1 1/4 cups (10 fl oz) applesauce
• 6 ounces (1 3/4 cups) fresh or frozen cranberries
• 1-1/4 cups (10 fl oz) simple syrup (see recipe below)
• 2 tablespoons (1 fl oz) freshly squeezed lemon juice
1. Core the apples (there’s no need to peel them) and cut them into eighths. Place the apples and the cranberries in a heavy nonreactive saucepan and add about 1/4 cup (2 fl oz) water, or just enough to coat the bottom of the pan so that the fruit doesn’t burn. Cook over medium heat, stirring frequently, until the berries and apples are both soft, about 10 minutes. If the water evaporates, add a little more to keep the fruit from burning.
2. Transfer the cooked fruit to a food processor and purée. You should have about 1 3/4 cups plus 2 tablespoons (15 fl oz) of purée.
3. Transfer the puréed fruit to a bowl or measuring pitcher with a pouring spout. Mix in the simple syrup, adding enough to make the mixture taste quite sweet, and then stir in the lemon juice.
4. Pour the mixture into your ice pop molds, leaving a little bit of room at the top for the mixture to expand. Insert sticks and freeze until solid, 4 to 5 hours. Unmold and transfer to plastic bags for storage or serve at once. Makes 10 popsicles.
Simple Syrup Recipe
• 2/3 cup (5 oz) organic cane sugar
• 2/3 cup (5 fl oz) water
1. Combine the sugar and water in a small saucepan and bring to a simmer over medium-high heat, stirring until the sugar dissolves and the mixture is transparent. Turn off the heat and let cool. Add any spices before the mixture starts to simmer; add any herbs only after you’ve turned off the heat. Store plain and infused syrups in sealed containers in the fridge. Makes 1 cup (8 fl oz).
More Homemade Popsicle Recipes
• Campari and Cantaloupe Popsicle Recipe
• Raspberries and Cream Popsicle Recipe
• Parsley-Infused Watermelon Popsicles Recipe
This excerpt has been reprinted with permission from People’s Pops: 55 Recipes for Ice Pops, Shave Ice, and Boozy Pops from Brooklyn’s Coolest Pop Shop by Nathalie Jordi, David Carrell, and Joel Horowitz, copyright © 2012. Published by Ten Speed Press, an imprint of the Crown Publishing Group.