• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Cranberry Sherbet Mold

  • Recipe Submitted by on

Category: Desserts

 Ingredients List

  • 1 Envelope Unflavored Gelatin
  • 1 c Orange Juice
  • 2 c Cranberries
  • 3/4 c Sugar
  • 1 c Water
  • 2 lg Egg Whites
  • Mint Leaves; for garnish
  • Orange Slices; for garnish


1. In small bowl, sprinkle gelatin over orange juice; let stand 5 minutes.
In medium saucepan, combine cranberries, sugar and 1 cup water; bring to
boiling, stirring. Simmer 5 minutes.

2. Pour into food processor; puree. Return to saucepan; stir in soaked
gelatin. Heat 1 minute, until gelatin dissolves. Place in 13x9x2 inch pan;
freeze 1 1/2 hours, or until slightly firm.

3. In small bowl of electric mixer, at high speed, beat egg whites until
stiff; set aside. In food processor, puree cranberry mixture; transfer to
large bowl. With rubber spatula, fold in egg whites; spoon into 6 cup mold.

4. Freeze overnight, or until firm. To unmold: Dip mold in hot water;
invert onto serving platter. If desired, garnish with orange slices and
mint leaves.

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