1. Cook the cranberries in boiling water until the skins pop. 2. Mix the gelatin with the cold water and allow it to soften. 3. Put the cooked cranberries through a food mill; do not drain the liquid. 4. Stir the sugar and the gelatin into the processed cranberries, stirring until the sugar is dissolved. 5. Allow the mixture to cool. When it has cooled, stir in the gingerale. 6. Put the mixture in the freezer and chill until almost solid. 7. Turn out the partially frozen mixture and beat with a "mix-master" until it is light in color. 8. Freeze overnight. How about using the ice cream freezer? Posted to MM-Recipes Digest by "Beth Ide"
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|Serving Size: 1 Serving (598g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 12.7mg||0 %|
|Potassium 104.2mg||3 %|
|Total Carbohydrate 324.5g||95 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 319.3g|
|Protein 0.4g||1 %|
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Calories per serving: 1255
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