Cranberry Orange Sherbet

• Gluten free

• Produce

  • 1 bag Cranberries, fresh
  • 1 sprigs Thyme, fresh

• Refrigerated

  • 1 Egg white, large

• Condiments

  • 1 Squeeze Lemon juice

• Baking & Spices

  • 1 Pinch Salt
  • 1/2 cup Sugar

• Drinks

  • 1 1/2 cups Orange juice

• Desserts

  • 1 packet Gelatin

• Liquids

  • 1 cup Water

Found on thevintagemixer.com

Description

Ingredients

• 1 bag of fresh cranberries (12 ounces)
• 1 ½ cups of orange Juice
• 1 cup water
• ½ to ¾ cup sugar
• Squeeze of lemon juice
• 1 or 2 sprigs of fresh thyme
• Pinch of salt
• 1 packet of Gelatin, soaked according to the directions
• 1 extra large egg white

Directions

• In a medium pot add the cranberries, orange juice, water, sugar, lemon juice, thyme and salt. Bring to the boil, then simmer until all of the cranberry skins pop. This will reduce the liquid by about a third. Remove the pot from the heat and drain out the liquids through a mesh sieve (I saved the skins to snack on as I cook or to serve over oats or pancakes the next day). Taste the liquid for sweetness and adjust to your palate. Chill of the mixture for about 10-20 minutes so it is not too hot. While the mixture is cooling mix 3-4 tablespoons of the juice from the pan with 1 packet of gelatin and whisk to dissolve the powder. Once dissolved place the gelatin mixture in a heat safe bowl tall enough to fit in a small pan with a few inches of simmering water (or you can use a double boiler- we just used a small ramekin inside of a small pot of water). Whisk the mixture until it is transparent.
• Immediately after you are finished with the gelatin, place the cranberry mixture in a food processor or blender and turn on. Through the top or the processor, pour in the gelatin and the egg white. Blend for a minute. Place in a container and freeze overnight.
• Serve this at Thanksgiving alongside roasted turkey and the kids will think they are having dessert with dinner!
• I bet this would also be good with salmon….