Ingredients Jump to Instructions ↓

  1. 1 package (12 ounces) fresh or frozen cranberries

  2. 2-3/4 cups water, divided

  3. 2 cups sugar

  4. 1/2 cup orange juice

  5. 1 envelope unflavored gelatin

Instructions Jump to Ingredients ↑

  1. 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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