Recipe - Cranberry Sherbet Mold

1 Envelope Unflavored Gelatin
1 cup Orange Juice
2 cup Cranberries
Three fourths cup Sugar
1 cup 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 One half 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 recipeludigest Volume 01 Number 388 by James and Susan Kirkland
kirkland@gj.net on Dec 20, 1997