Dressings & Sauces
||Aunt Louise's Cranberry Sherbet
||Aunt Louise's Note: This is not hard to make, just involved & takes time, but it's worth it.
24 Ounce(s) Cranberries (2 pkgs)
4 1/2 Cup(s) Water
4 1/2 Cup(s) Sugar (plus 3 T for egg whites)
1 Pinch(s) Salt
3 Each(s) Oranges (1-1/2 c. juice plus rind of 1-1/2 oranges)
1 1/2 Each(s) Lemons (1/2 c. juice plus rind of 3/4 lemon)
3 Each(s) Egg Whites
2 Each(s) Packets Unflavored Gelatin
Day 1: Boil cranberries with 3 c. water until soft. Strain and mix in 2-1/4 c. sugar and salt. Refrigerate overnight. Boil 1-1/2 c. water with 2-1/4 c. sugar for 5 minutes. Refrigerate overnight.
Day 2: Soak gelatin in some of the orange juice then dissolve in a little of the syrup made on Day 1. Combine all mixtures. Beat egg whites until stiff. Add 3 T. sugar to egg white. Fold egg whites into mixture.
Freeze in 3-4 metal ice cube trays (Note: Jules uses a rectangular cake pan). When firm around edges, mix well and return to freezer. Repeat at least one more time until well mixed.
(Aunt Louise's other note: This was served in the Toll House as a condiment along with the entree, rather than a dessert)
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