Cranberry-orange sherbet

Yield: 6 servings

Measure Ingredient
1 cup Heavy Cream
16 ounces Can Cranberry Sauce,
\N \N Jellied
6 ounces Can Orange Juice, Frozen
\N \N Concentrate
¼ cup Sugar -- optional
\N dash Ground Cinnamon
\N dash Salt

Place heavy cream in a mixing bowl and beat with an egg beater until stiff peaks form. Gradually beat in cranberry sauce and frozen juice.

Add sugar if desired, cinnamon, ans salt. Beat until well blended.

Pour into 2 ice trays, put into refrigerator. Freeze until solid.

Yield: 6 to 8 servings.

Recipe By : Spoonbread & Strawberry Wine - ISBN 0-385-47270-6 From: Dan Klepach Date: 05-18-95 (159) Fido: Cooking

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