1 lb. cranberries
3 1/4 c. water
2 c. sugar
Juices of 2 lemons
1 lg. egg white (or 2 sm. ones)
Cook cranberries and water, then strain through sieve. Measure
cranberry juice and pulp, add water to make 4 cups total. Add
the sugar and lemon juice. Mix well. Freeze until thick but not
solid. Beat egg white until stiff. Gradually add mushy fruit and
beat thoroughly. Finish freezing. If it won't freeze, ad more
lemon juice, beat again. Use as a salad with chicken or turkey.
Serves 10.
