Notes: For serving, chill wine glasses or serving bowls in freezer. Try with turkey as an unusual alternative to cranberry sauce, or as a palate cleanser mid-meal.
1. Pick over and rinse cranberries; drain well. Place cranberries in a 4-5 quart pan along with the water and sugar. Bring to a boil over high heat, then reduce heat and simmer until cranberries have softened, about 10 minutes. 2. Cool mixture slightly, then pour it through a fine wire strainer into a large bowl. Press berries against strainer with the back of a spoon to extract as much of the pulp as possible. Discard skin and seeds left in strainer. Stir orange juice and lemon juice into mixture in bowl. 3. Pour mixture into an 8-9 inch square baking pan. Cover airtight and freeze until solid, at least 12 hours or up to 1 week. 4. At serving time, scrape mixture quickly and firmly with a fork to break into small, fluffy clumps. Scoop into chilled wine glasses or bowls to serve. |
