Cranberry Sherbet
Recipe: #42915
June 03, 2024
Categories: Desserts, Cranberry, Orange, New England Thanksgiving, Ice Cream Maker, more
"This recipe is from the 1950's. Good at Thanksgiving. I think you could use an ice cream maker for this. Some folks thought there was to much sugar."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (242.5 g)
- Calories 320.6
- Total Fat - 2.8 g
- Saturated Fat - 0.4 g
- Cholesterol - 0 mg
- Sodium - 126.5 mg
- Total Carbohydrate - 76.5 g
- Dietary Fiber - 3.2 g
- Sugars - 70.2 g
- Protein - 1 g
- Calcium - 16.1 mg
- Iron - 0.3 mg
- Vitamin C - 14.5 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a saucepan, combine cranberries and 2-1/2 cups of water.
Step 2
Bring to a boil and cook gently until all the cranberries have popped, about 10 minutes.
Step 3
Remove from heat.
Step 4
Cool slightly.
Step 5
Press mixture through a sieve or food mill, reserving juice and discarding skins and seeds.
Step 6
In another saucepan, combine cranberry juice and sugar.
Step 7
Cook over medium heat until the sugar dissolves. Remove from the heat and set aside.
Step 8
Combine gelatin and remaining 1/4 cup water, stir until softened.
Step 9
Combine cranberry mixture, orange juice and gelatin and mix well.
Step 10
Pour into a 2 quart container.
Step 11
Freeze 5 hours or until mixture is slushy.
Step 12
Remove from freezer.
Step 13
Beat with electric mixer until sherbet is a bright pink color.
Step 14
Freeze until firm.
Tips
No special items needed.
0 Reviews
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