Recipe Name:	Aunt Louise's Cranberry Sherbet	Difficulty:	Easy
Source:		Serving Size:
Ethnicity:	American	Comments:
Base:	Other	Aunt Louise's Note: This is not hard to make, just involved & takes time, but it's worth it.
Course:	Dessert
Preparation Time:	60+ Minutes

Ingredients: 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

Directions: 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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