| Preparation Time: | 30 minutes |
| Actual Cooking Time: | 3 hours |
| 2 12-ounce Bagss Cranberries | 3 Cups Water |
| 3 Cups Sugar | 3 teaspoons Unflavored Gelatin |
| 3 tablespoons Cold Water | 3 Cups Gingerale/Sprite/7-Up |
| 1. | Cook cranberrries in 3 cups water until they split (if starting with room temp water, by the time it boils the berries should be cooked) |
| 2. | Put cooked cranberries through food mill |
| 3. | Dissolve sugar in pulp-water pan |
| 4. | In a seperate bowl, soften gelatin in the 3 tbs cold water |
| 5. | Chill to room temp |
| 6. | Add Gingerale to mixture and stir |
| 7. | Skim off as much foam as possible |
| 8. | Freeze--stir at least twice during freezing process to force out air bubbles |
We use this in place of canned cranberries each time we eat a turkey meal. It also makes a great dessert!
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