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Cranberry Sherbert

Cranberry Sherbert
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Yield: 6-8 Servings

Serve as a separate mini dish with the main course–it’s sure to be a healthy hit with children of all ages. (Hint: call it "red ice" for the younger eaters.)


  • 1 pound (4 cups) whole cranberries, uncooked
  • 2-1/2 cups water
  • 2 cups sugar
  • 1 tablespoon plain gelatin
  • 1/2 cup cold water for gelatin
  • 1/3 cup fresh lemon juice, strained


Clean berries and cook in water until skins pop. Strain through a sieve. Add sugar and gelatin that has been softened in water as directed on the gelatin box. Mix well by stirring. Heat until thoroughly dissolved. Cool and add lemon juice, mixing well.
Pour into 2 trays (about 2/3 full). Place trays in freezer. Freeze until solid, for 3 or 4 hours. Cut into chunks for serving. Will keep in freezer as long as your turkey leftovers last (at least a week).
Updated Wednesday, September 10th, 2003

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