| Preparation Time: | 30 minutes |
| Actual Cooking Time: | 4 hours |
| 24 ounces Cranberries (2 12-oz bags) | 3 Cups Water |
| 3 Cups Sugar | 3 teaspoons Unflavored Gelatin |
| 3 tablespoons Cold Water | 36 ounces Gingerale (3 12-oz cans) |
| 1. | Cook berries in water until skins burst |
| 2. | Run through food mill |
| 3. | Dissolve sugar in hot cranberry pulp |
| 4. | Soften gelatin in cold water |
| 5. | Immediately dissolve gelatin mixture in with hot pulp mixture |
| 6. | Chill |
| 7. | Add gingerale to mix |
| 8. | Pour into freezing containers |
We use this mainly as a side dish with our turkey meal. It also makes a great desert. Serves 18.
Submitted by:
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jerparks@granite.polylith.com | |
| To my home page | J.Parks@Motorola.com |