| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Fruits | Ice cream, Fruit | 1 | Quart | |
INGREDIENTS
| 2 | c | Cranberries |
| 1/4 | c | Fresh orange juice |
| 1 | tb | Grated orange zest |
| 3 | c | Water |
| 1 | c | Sugar |
| 1 | tb | Lemon juice |
INSTRUCTIONS
Place berries, juice, zest and 1/2 cup of the water in a saucepan; cook over medium heat until berries pop, 5 to 7 minutes. Coarsely mash berries.(You should have about 1 1/2 cups.) Add sugar, lemon juice and remaining water. Simmer, stirring often, until a syrup forms. Let cool, then refrigerate for 6 hours or overnight. Freeze in an ice-cream maker according to manufacturer's instructions. Store in an airtight container in the freezer. The San Francisco Chronicle, November 15, 1995 Yields about 1 quart. Posted to MM-Recipes Digest V4 #194 by Linda Place <placel@worldnet.att.net> on Jul 27, 1997
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