Food & Cooking Recipes Dessert & Treats Recipes Wintergreen and Cranberry Ice Pops Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 6 hrs 30 mins Yield: 6 Wintergreen leaves take icy and refreshing to a new level in these cranberry-studded pops. If you don't have access to wintergreen, swap in regular mint or omit the herb altogether. Ingredients 2 cups water ½ cup fresh wintergreen ½ cup sugar ¾ cup mountain cranberries or regular cranberries Directions Bring water and wintergreen to a boil in a small saucepan. Remove from heat, and let stand for 1 hour. Strain mixture through a fine sieve; discard solids. Return wintergreen water to saucepan over medium-high heat, and add sugar. Bring to a simmer, stirring until sugar dissolves. Add cranberries. Return to a simmer, and cook for 1 minute. Let cool completely. Puree mixture in a blender, and strain through a fine sieve. (Alternatively, you can skip this step and have whole cranberries in the ice pops.) Divide mixture evenly among six 3-ounce paper cups. Cover top of each with a baking cup. Secure with twine or a rubber band. Poke a hole into the center of each liner, and insert a 4-inch twig or wooden craft stick. Freeze for at least 5 hours. Cook's Notes Ice pops can be frozen for up to 1 week. Rate it Print