*Christmas Collection*
1 pound cranberries
1/2 cup water
1/2 cup sugar
3/4 cup water
1 envelope gelatin
1/4 cup cold water
1/2 cup lemon juice
2 cups sugar
1 cup heavy cream
1. Cook cranberries in 1/2 cup water until skins pop; put through food mill or strainer. Boil 1/2 cup sugar and 3/4 cup water 5 minutes. Soften gelatin in 1/4 cup cold water, then add to hot syrup; stir until gelatin is dissolved.
2. Add lemon juice and 2 cups to cranberry pulp; combine with syrup; cool. Add cream (not whipped); freeze in refrigerator tray until mushy. Turn out into chilled bowl; beat with rotary beater; return to tray and freeze until firm. Store tightly covered.
(Source: Dorothy Dean & kappboom wallpaper photo)
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