Total Time
4hrs 10mins
Prep 4 hrs
Cook 10 mins

From Jane Brody's Good Food Gourmet.

Ingredients Nutrition

Directions

  1. Note: Cranberries can be frozen. The 1 tsp gelatin should be a scant tbsp or one envelope.
  2. In med size saucepan bring cranberries and 1 1/4 cups water to boil then cover pan and cook for 6 minutes or until cranberries burst.
  3. Place remaining water in bowl and sprinkle gelatin in to soften.
  4. Press cranberries and cooking water through a sieve. Add the sugar to this puree. Dissolve sugar by stirring. Add the gelatin and dissolve the gelatin. Add the rind, juice and salt [if using].
  5. Pour into 9 inch square baking pan and place in freezer until it gets slushy. IF it is too hard let stand at room temp or until it gets slushy.
  6. Pour mix into bowl. Add whites. Beat until it is light and fluffy. Return to pan and freeze until firm.

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