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Cranberry Sherbet

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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Ingredients

2 h 15 m servings 338 cals
Original recipe yields 8 servings (1 quart)

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Directions

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  1. 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.
  2. 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.

Nutrition Facts


Per Serving: 338 calories; 12.2 g fat; 56.6 g carbohydrates; 2.7 g protein; 46 mg cholesterol; 37 mg sodium. Full nutrition

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Reviews

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Way too much dairy, not nearly enough cranberries. This ended up as sweet ice cream with little flavor, not even close to sherbet.

Needs more cranberry flavor. I'd try it again with half of the sugar and leave out the heavy cream.