CRANBERRY & HERB ICE BUCKET
Cranberries, rosemary, thyme, sage, and parsley are always staples in the pantry for Thanksgiving. Should you have any left over consider arranging them in water and freezing to make an ice bucket for champagne or riesling for the table!
Ingredients:
-Cranberries
-Rosemary (or other herbs)
-Water
-Two plastic bowls (one larger than the other) or an ice bucket mold
-Freezer
Set the smaller bowl inside the larger bowl and weigh the small bowl down by filing with rice or rocks.
Fill the outer bowl with an inch of water and add cranberries and arrange your herbs.
Freeze.
Add more cranberries and fill with more water until you reach just below the top of the smaller bowl. Make sure no water makes its way into your smaller bowl.
Freeze. This double freeze gives you cranberries throughout your bucket in layers, otherwise they all would float to the top!
Remove from freezer. Pop out your small bowl. Carefully remove your ice bucket from the larger bowl or remove from your mold.
Chill your beverages for the table or kitchen, wherever they’re needed most!