Cranberry Sherbet

Course : Curry
Source:
Serves: 1
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Ingredients:

12 ounces fresh or frozen cranberries
2 3/4 cups water -- divided
2 cups sugar
1 package unflavored gelatin
1/2 cup orange juice
 

Preparation / Directions:

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.


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