Recipe - Cranberry-Orange Shrub

1 cup Water; plus
2 tablespoon Cold water
2 cup Cranberries
One half Envelope unflavored gelatin
One fourth cup Honey
1 cup Fresh orange juice

MUCH LATER
2 cup Skim milk
1 Egg white; at room
temperature

"This rich pink dessert is similar to sorbet but lighter in texture."
(Untried)

In a medium saucepan, bring 1 cup of water to a boil, add the cranberries,
and reduce the heat. Simmer the fruit until it is soft, about 10 minutes.
Put the cranberries through a food mill to remove the skins, or press
through a sieve; keep warm.
Meanwhile, put the remaining 2 tablespoons of cold water in a large bowl,
sprinkle the gelatin over it, and let the gelatin soften for 3 to 5
minutes. Stir in the hot cranberries and the honey and mix well to melt the
gelatin and distribute it evenly throughout the fruit.

Let cool to room temperature and stir in the orange juice. Cover the bowl
and refrigerate until well chilled. (From 4 to 8 hours)

Beat in the milk, pour the mixture into a shallow metal dish, and freeze it
until solid. Break it into chunks, transfer them to the bowl of a food
processor fitted with the steel blade, and process until smooth.
Alternatively, puree the mixture with a handheld mixer.

Beat the egg white until it is stiff, fold it into the slush, and return
the mixture to the freezing pan. Freeze the dessert for at least 30 minutes
more. If it has frozen solid, transfer it to the refrigerator to soften for
about 15 minutes. Serve in chilled goblets. Serves 4 at 170 cals each.

From (1990) Edward J. Safdie, New Spa Food: Hearty, healthy Recipes, from
the Norwich Inn and Spa. NY: Clarkson Potter. Pat H. McRecipe 28 Oc 96.
Recipe By : New Spa Food (1990)

Posted to MCRecipe Digest V1 #269

Date: Wed, 30 Oct 1996 14:32:29 0800 (PST)

From: PatH phannema@wizard.ucr.edu