Combine cranberries and water; cook uncovered until skins burst. Press
mixture through a sieve or food mill.
Meanwhile, combine sugar and gelatin; add to hot cranberry mixture. Stir
until sugar and gelatin are dissolved. Cool to room temperature. Add ginger
ale. Pour into 9" square pan. Place in freezer until almost frozen.
Break mixture into chunks and place in chilled mixer bowl. Beat smooth.
Return to pan or paper cups. Freeze firm. Makes 5 cups.
This makes a good garnish for and fruit plates at luncheons.
Posted to recipelu-digest by AuClaireA@aol.com on Feb 10, 1998
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