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Title: Cranberry Sherbet Mold Categories: Desserts Yield: 12 Servings 1 Envelope Unflavored Gelatin 1 c Orange Juice 2 c Cranberries 3/4 c Sugar 1 c Water 2 lg Egg Whites Mint Leaves; for garnish Orange Slices; for garnish 1. In small bowl, sprinkle gelatin over orange juice; let stand 5 minutes. In medium saucepan, combine cranberries, sugar and 1 cup water; bring to boiling, stirring. Simmer 5 minutes. 2. Pour into food processor; puree. Return to saucepan; stir in soaked gelatin. Heat 1 minute, until gelatin dissolves. Place in 13x9x2 inch pan; freeze 1 1/2 hours, or until slightly firm. 3. In small bowl of electric mixer, at high speed, beat egg whites until stiff; set aside. In food processor, puree cranberry mixture; transfer to large bowl. With rubber spatula, fold in egg whites; spoon into 6 cup mold. 4. Freeze overnight, or until firm. To unmold: Dip mold in hot water; invert onto serving platter. If desired, garnish with orange slices and mint leaves. Recipe by: McCall's Posted to recipelu-digest Volume 01 Number 388 by James and Susan Kirkland |