INGREDIENTS

INSTRUCTIONS

From: gws1@namaste.cc.columbia.edu (Greg Schmitz)
Date: 24 Nov 1993 03:12:08 GMT
Don't know why I didn't think of posting this sooner 8*). I've been eating
Meta's cranberry sherbet every Thanksgiving since I was a kid, it's great.
We usually have it with the turkey, served in a side dish on a lettuce
leaf. Have a happy holiday everyone.
1. Cook the cranberries in boiling water until the skins pop.
2. Put the cooked cranberries through a food mill; do not drain the liquid.
3. Mix the gelatin with the cold water and allow it to soften.
4. Stir the sugar and the gelatin into the processed cranberries, stirring
until the sugar is dissolved.
5. Allow the mixture to cool. When it has cooled, stir in the gingerale.
6. Put the mixture in the freezer and chill until almost solid.
7. Turn out the partially frozen mixture and beat with a "mix-master" until
it is light in color.
8. Freeze overnight.
Note: Meta's recipe is assumes a 1 lb. package of cranberries, the way
cranberries used to be sold, most contemporary packages are 12 oz. You will
either have to adjust the quantities used in the recipe or buy two packages
of cranberries and divide.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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