"This recipe is from the 1950's. Good at Thanksgiving. I think you could use an ice cream maker for this. Some folks thought there was to much sugar."

Original is 6 servings

Metric US

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Ingredients

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12 ounces fresh cranberries (frozen, 1 package)
2 1/2 cups water
2 cups sugar

1/4 teaspoon salt
1/2 cup orange juice
1/4 ounce Knox unflavored gelatin (1 envelope)

Nutritional

Serving Size: 1 (242.5 g)
Calories 320.6
Total Fat - 2.8 g
Saturated Fat - 0.4 g
Cholesterol - 0 mg
Sodium - 126.5 mg
Total Carbohydrate - 76.5 g
Dietary Fiber - 3.2 g
Sugars - 70.2 g
Protein - 1 g
Calcium - 16.1 mg
Iron - 0.3 mg
Vitamin C - 14.5 mg
Thiamin - 0 mg

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Step by Step Method

Step 1

In a saucepan, combine cranberries and 2-1/2 cups of water.

Step 2

Bring to a boil and cook gently until all the cranberries have popped, about 10 minutes.

Step 3

Remove from heat.

Step 4

Cool slightly.

Step 5

Press mixture through a sieve or food mill, reserving juice and discarding skins and seeds.

Step 6

In another saucepan, combine cranberry juice and sugar.

Step 7

Cook over medium heat until the sugar dissolves. Remove from the heat and set aside.

Step 8

Combine gelatin and remaining 1/4 cup water, stir until softened.

Step 9

Combine cranberry mixture, orange juice and gelatin and mix well.

Step 10

Pour into a 2 quart container.

Step 11

Freeze 5 hours or until mixture is slushy.

Step 12

Remove from freezer.

Step 13

Beat with electric mixer until sherbet is a bright pink color.

Step 14

Freeze until firm.

Tips

No special items needed.

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