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CRANBERRY SHIVER
1 Pkg. (12-oz.) fresh or frozen cranberries
3 cups water, divided
1-3/4 cups sugar
1/4 cup lemon juice
1 tsp. grated orange peel
Fresh mint, optional
In a saucepan, bring cranberries and 2 cups of water to a boil. Reduce heat; simmer for 5 minutes. Press through a strainer to remove skins; discard skins. To the juice, add sugar, lemon juice, orange peel and remaining water; mix well. Pour into an 8-in. square pan. Cover and freeze until ice begins to form around the edges of the pan, about 1-1/2 hours; stir. Freeze until mushy, about 30 minutes. Spoon into a freezer container; cover and freeze. Remove from freezer 20 minutes before serving. Scoop into small dishes; garnish with mint if desired.
YIELD: 10 servings.
1 Pkg. (12-oz.) fresh or frozen cranberries
3 cups water, divided
1-3/4 cups sugar
1/4 cup lemon juice
1 tsp. grated orange peel
Fresh mint, optional
In a saucepan, bring cranberries and 2 cups of water to a boil. Reduce heat; simmer for 5 minutes. Press through a strainer to remove skins; discard skins. To the juice, add sugar, lemon juice, orange peel and remaining water; mix well. Pour into an 8-in. square pan. Cover and freeze until ice begins to form around the edges of the pan, about 1-1/2 hours; stir. Freeze until mushy, about 30 minutes. Spoon into a freezer container; cover and freeze. Remove from freezer 20 minutes before serving. Scoop into small dishes; garnish with mint if desired.
YIELD: 10 servings.