Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      bag           -- (12 ounces) fresh
                        -- or
                        -- frozen cranberries
   2 3/4  cups          water -- divided
   2      cups          sugar
   1      envelope      unflavored gelatin
     1/2  cup           orange juice

Preparation:

In a saucepan, combine cranberries and 2-1/2 cups of water. Bring to a boil; cook gently until all the cranberries have popped, about 10 minutes. Remove from heat; cool slightly. Press mixture through a sieve or food mill, reserving juice and discarding skins and seeds. In another saucepan, combine cranberry juice and sugar: cook over medium heat until the sugar dissolves. Remove from the heat and set aside. Combine gelatin and remaining 1/4 cup water; stir until softened. Combine cranberry mixture, orange juice and gelatin; mix well. Pour into a 2-qt. container; freeze 4-5 hours or until mixture is slushy. Remove from freezer; beat with electric mixer until sherbet is a bright pink color. Freeze until firm. Yield: about 6 cups.