Prep 20 mins
Cook 0 mins
This is a lovely way to top off a meal! Adapted from Light & Tasty magazine.
- 4 cups fresh cranberries (or frozen)
- 3 cups water
- 1 1⁄8 teaspoons unflavored gelatin
- 1 cup cold water
- 2 1⁄2 cups sugar
- 1 cup orange juice
- 1⁄4 cup lemon juice
- 1⁄2 cup whipping cream
- In a large saucepan, bring cranberries and water to a boil. Reduce heat; cook, uncovered, over medium heat until the berries pop. Remove from the heat.
- In a bowl, sprinkle gelatin over cold water; let stand for 5 minutes. Meanwhile, strain cranberries through a food mill into a large bowl, discard seeds and skin. Add the sugar, orange juice, lemon juice and softened gelatin; stir until gelatin is dissolved. Stir in cream. Pour into a 13-in. x 9-in. x 2-in. pan. Cover and freeze for 3-4 hours or until firm.
- Yield: 7 cups.
what a refreshing delicious cranberry recipe with just the perfect amount of sugar, my fruit-loving DH will love this, thanks for sharing hon!...Kitten:)
This is amazing and easy to make! I love cranberries. I will be making this again. Followed the recipe to the T mmmmmmm good. I am going to try this with blackberries when they are in season, thanks for sharing this recipe Sharon!!