Meta Pahl's Cranberry Sherbet
rec.food.recipes/Greg Schmitz (1993)

I've been eating Meta's cranberry sherbet every Thanksgiving since I was a kid, it's great. We usually have it with the turkey, served in a side dish on a lettuce leaf.

1 lb. cranberries
2 cups boiling water
1 envelope plain gelatin
1/4 cup cold water
2 cups sugar
1 pint gingerale

1. Cook the cranberries in boiling water until the skins pop.

3. Mix the gelatin with the cold water and allow it to soften.

2. 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.

Note: Meta's recipe is assumes a 1 lb. package of cranberries, the way cranberries used to be sold, most contemporary packages are 12 oz. You will either have to adjust the quantities used in the recipe or buy two packages of cranberries and divide.