Cranberry Sherbet

made it | 2 reviews | photos

Recipe by: BLT376

"This was a traditional treat that my grandmother would make at Thanksgiving and Christmas. It was always served with the meal which made it extra special."

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2 h 15 m servings 338 cals

Original recipe yields 8 servings (1 quart)

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2 cups fresh cranberries
2 cups white sugar

2 cups milk
1 cup heavy cream
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Directions

Prep
5 m
Cook
10 m
Ready In
2 h 15 m

Place the cranberries into a saucepan and fill with just enough water so that they are floating slightly. Bring to a boil and cook until the cranberries pop. Remove from the heat and pour off any excess water. Run through a food mill, or strain back into the saucepan. Stir in the sugar and cook over low heat just long enough to dissolve the sugar. Transfer to a bowl and refrigerate until cold.
When the cranberry mixture is cold, stir in the milk and heavy cream. Pour into an ice cream maker and freeze according to the manufacturer's instructions.