Cranberry sherbet mold

Yield: 12 Servings

Measure Ingredient
1 \N Envelope Unflavored Gelatin
1 cup Orange Juice
2 cups Cranberries
¾ cup Sugar
1 cup Water
2 larges Egg Whites
\N \N Mint Leaves; for garnish
\N \N Orange Slices; for garnish

1. In small bowl, sprinkle gelatin over orange juice; let stand 5 minutes.

In medium saucepan, combine cranberries, sugar and 1 cup water; bring to boiling, stirring. Simmer 5 minutes.

2. Pour into food processor; puree. Return to saucepan; stir in soaked gelatin. Heat 1 minute, until gelatin dissolves. Place in 13x9x2 inch pan; freeze 1½ hours, or until slightly firm.

3. In small bowl of electric mixer, at high speed, beat egg whites until stiff; set aside. In food processor, puree cranberry mixture; transfer to large bowl. With rubber spatula, fold in egg whites; spoon into 6 cup mold.

4. Freeze overnight, or until firm. To unmold: Dip mold in hot water; invert onto serving platter. If desired, garnish with orange slices and mint leaves.

Recipe by: McCall's

Posted to recipelu-digest Volume 01 Number 388 by James and Susan Kirkland <kirkland@...> on Dec 20, 1997

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