Here's a quick and easy way to use up leftover cranberry sauce. This sherbet is rich and creamy. —Carol Rumsey, Jacksonville, Florida
- 1 quart orange sherbet, slightly softened
- 1 can (14 ounces) whole-berry cranberry sauce
- In a large bowl, beat sherbet until smooth. Fold in cranberry sauce. Serve immediately or transfer to a freezer container and freeze. Yield: about 1 quart.
Originally published as Cran-Orange Sherbet in Simple & Delicious
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