3C Cranberries (fresh or frozen)
1 1/2C Sugar
1t Unflavored Gelatin
1/2C Cold Water
1/2C Lemon Juice
In a large saucepan, bring cranberries and water to a boil. Cook
over medium heat until the berries pop, about 10 minutes. Remove
from the heat; cool slightly. Press mixture through a sieve or
food mill, reserving juice and discarding skins and seeds.
In a small bowl, sprinkle gelatin over cold water; set aside.
In a saucepan, combine cranberry mixture and sugar; cook and stir
until sugar is dissolved and mixture just begins to boil. Remove
from the heat. Stir in gelatin mixture until dissolved. Add lemon
juice. Transfer to a shallow 1 quart freezer container. cover and
freeze until ice begins to form around the edges of container,
about 1 hour. Freeze until slushy, stirring occasionally. Yield:
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