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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 14 |
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This slightly tangy treat tops off a big holiday meal in a refreshing way...and its dark pink color adds a festive look to any table! :My grandma used to make it each year, and the grandkids would fight over who got the last of it, shares Natalie Berg from her home in Midland, Michigan. Ingredients:
4 cups fresh or frozen cranberries |
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 heavy whipping cream |
Directions:
1. 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.
2. 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. dish. Cover and freeze for 3-4 hours or until firm. Yield: 7 cups.
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