Cranberry-Orange Sherbet
This recipe first appeared in CAPPER'S Feb. 1, 2005, and was contributed by Dorothy Postlewait, of Wheaton, Ill.
1 pound cranberries
2 cups water
2 cups sugar
1 teaspoon unflavored gelatin
1 cup orange juice
2 tablespoons grated orange peel
1/4 cup lemon juice
In a saucepan, cook cranberries in water until skins pop. Press berries through a strainer; return berries to pan. Add sugar; heat to boiling.
Soften gelatin in orange juice. Stir into cranberry mixture. Add orange peel and lemon juice.
Pour into a tray; place in freezer until mushy. Turn into a mixing bowl; beat with a rotary beater or an electric mixer. Return to freezer until firm. Spoon into bowls to soften before serving.
OK I used a half cup of dried cranberries and cooked them down in the water. When they were done I ran the whole thing through the food processor. And I used a whole package of yeastnot sure if it's a teaspoon or not. Used the mixer and the results taste really good but I don't have to worry about softening it up 'cause it's already a little soft. But really good.
