Submitted by: Bobbie Lam

It is to be served with turkey in place of cranberry relish.  This Christmas tradition goes back to my Grandmother.  I have never known anyone else to make it.

 Cranberry Ice

 Ingredients and directions:

Boil until soft:  4 cups cranberries (1 lb. package)

 4 cups water    (You know they are soft when they start to pop and can be crushed by a spoon on the side of the pan.)

 Strain:  (The strainer must crush the cooked berries and separate the pulp from the juicy interior.  Throw away the pulp.)  use a food mill if you have one.

 Add:   3 cups sugar

  juice of 1 lemon

 2 tsp Knox gelatin dissolved in a little cold water

 Freeze  (in a shallow container to make breaking it up easier)to mush.  I usually freeze overnight.  Then I break it into small pieces that I blend with a mixer until smooth.  It should turn into a light pink color.

Add 2 beaten (whipped) egg whites.  A dietitian recommended microwaving the egg whites for 10 seconds if you’re concerned about salmonella.

Freeze.  Then serve just before eating your Thanksgiving or Christmas dinner!

 It’s a favorite at our house and it makes a batch that lasts for both Thanksgiving and Christmas.

Bobbie