Cranberry sherbet mold
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Envelope Unflavored Gelatin | |
| 1 | cup | Orange Juice |
| 2 | cups | Cranberries |
| ¾ | cup | Sugar |
| 1 | cup | Water |
| 2 | larges | Egg Whites |
| Mint Leaves; for garnish | ||
| Orange Slices; for garnish | ||
Directions
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