Gigis Cranberry Sherbet Food

CRANBERRY SHERBET

Steps:

• In a saucepan, combine cranberries and 2-1/2 cups of water. Bring to a boil; cook gently until all the cranberries have popped, about 10 minutes. Remove from heat; cool slightly. Press mixture through a sieve or food mill, reserving juice and discarding skins and seeds. , In another saucepan, combine cranberry juice and sugar; cook over medium heat until the sugar dissolves. Remove from the heat and set aside. , Combine gelatin and remaining 1/4 cup water; stir until softened. Combine cranberry mixture, orange juice and gelatin; mix well. Pour into a 2-qt. container; freeze 4-5 hours or until mixture is slushy. Remove from freezer; beat with electric mixer until sherbet is a bright pink color. Freeze until firm.

CRANBERRY SORBET

Steps:

• Boil cranberries, 2 cups water, and 1/2 cup sugar in a 5- to 6-quart heavy pot, stirring occasionally, until cranberries have burst, about 15 minutes.
• Purée cranberry mixture in batches in a blender until as smooth as possible (use caution when blending hot liquids). Force through a medium-mesh sieve into a bowl, discarding solids, and chill, covered with plastic wrap, until cold, about 2 hours.
• Bring remaining 3 cups water and remaining 2 cups sugar to a boil in a 2-quart saucepan, stirring until sugar is dissolved, then remove from heat and cool syrup 30 minutes.
• Stir together cranberry purée, sugar syrup, and citrus juices and freeze in ice cream maker. Transfer to an airtight container and freeze until hardened, at least 2 hours.

CRANBERRY ORANGE SHERBET

Steps:

• Soften gelatin in 1/2 cup of cold water.
• In saucepan, combine cranberries, sugar, orange juice & 1 1/4 cups water, & bring to boil, cooking until cranberries pop.
• Add gelatin mixture to hot cranberries, & stir until completely dissolved.
• Remove from heat & cool.
• Pour cooled cranberry mixture, a little at a time, into blender & blend until smooth.
• Add cream, & continue blending until well mixed.
• Pour mixture into refrigerator tray, & freeze until slushy.
• Remove from tray & beat mixture at high speed until thick & creamy.
• Put back in refrigerator tray & freeze until firm.

GIGI'S CRANBERRY SUPREME SALAD

Steps:

• Dissolve raspberry jello in 1 cup boiling water.
• Stir in cranberry sauce.
• Pour into an oiled 1 1/2 qt jellow mold.
• Chill until partially set.
• Dissolve lemon jello in remaining boiling water and set aside.
• Beat cream cheese and mayonnaise.
• Fold in lemon jello and pineapple.
• Chill until partially set.
• Fold whipped topping into lemon mixture and add marshmallows.
• Spread lemon mixture onto the top of the cranberry layer.
• Chill until set.

GIGI'S CRANBERRY SHERBET

Steps:

• Combine sugar and water, cook for 5 minutes.
• Add cranberries, cook for 5 minutes after they have reached the boiling point.
• Strain and cool.
• Add dissolved gelatin, orange juice, and rind.
• Place in mixing bowl and freeze until almost solid.
• Beat with mixer until light and creamy.
• Refreeze until ready to eat.