Meet the Cook: When mealtime rolls around, my husband and our two teenagers are never sure what's in store - lots of my cooking is "trial and error", and I love trying out new things. Luckily, my family doesn't mind being my guinea pigs! This recipe, however, actually originated with one of the boys. It was published in his Sunday school paper about 10 years ago. First-time tasters comment on how light it is...and say they can't believe it's made with cranberries. -Heather Clement, Indian River, Ontario
Total TimePrep: 25 min. + freezing Cook: 10 min. + cooling
Makesabout 6 cups
- 1 package (12 ounces) fresh or frozen cranberries
- 2-3/4 cups water, divided
- 2 cups sugar
- 1/2 cup orange juice
- 1 envelope unflavored gelatin
- 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.
Nutrition Facts1/2 cup: 149 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 38g carbohydrate (36g sugars, 1g fiber), 1g protein.
Originally published as Cranberry Sherbet in Country Woman September/October 1992