| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Coxon’s kit, Coxon1 | 1 | servings | |
INGREDIENTS
| 450 | g | Cranberries |
| 150 | ml | Unsweetened cranberry juice |
| 225 | g | Caster sugar |
| 5 | tb | Vodka |
| 2 | Egg whites | |
| Juice from 2 oranges |
INSTRUCTIONS
Place the cranberries, cranberry juice, orange juice and caster sugar in a large bowl. Bring to the boil, cover and simmer for 10 minutes until the sugar has dissolved and the cranberries are tender. Carefully place half the cranberry liquid into a food processor and pur.e the fruit. Place the pur.e mix into a plastic container suitable for the freezer and add the other half of the cranberry liquid. Freeze for 2-3 hours until slushy, then remove from the freezer. Place into a bowl and add the vodka. Whisk the egg whites until stiff, then fold into the cranberry slush. Pour back into a container and freeze overnight. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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