| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Desserts | 12 | Servings | |
INGREDIENTS
| 1 | Envelope Unflavored Gelatin | |
| 1 | c | Orange Juice |
| 2 | c | Cranberries |
| 3/4 | c | Sugar |
| 1 | c | Water |
| 2 | lg | Egg Whites |
| Mint Leaves; for garnish | ||
| Orange Slices; for garnish |
INSTRUCTIONS
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 1 1/2 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 <[email protected]> on Dec 20, 1997
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