Return to Content

Cranberry Sherbert


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
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Winter in Vermont

  • Warm Up to Perfect Comfort Food
  • Keeping Timeless Crafts Alive
  • A Town That Loves Covered Bridges and Artists
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111