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SERVES 8
2 cups cranberries
1 1/2 cups water, divided
1 tablespoon unflavored gelatin, see note
1 teaspoon grated orange rind
1 cup sugar
1 cup orange juice
1/4 teaspoon salt (optional)
1 large egg white
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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