Cranberry Apple Milk Sherbet
|Cranberries||1⁄2 Pound (About 2 Cups)|
|Water||1 Cup (16 tbs)|
|Thick tart appleauce||1 Cup (16 tbs)|
|Sugar||1 Cup (16 tbs)|
|Orange juice||1⁄4 Cup (4 tbs)|
|Whipping cream||2⁄3 Cup (10.67 tbs)|
Wash and pick over cranberries, add water and cook in covered pan until soft; put through sieve, cooking water and all, discarding skins.
Combine cranberry puree with applesauce, sugar and orange juice.
Beat chilled cream until very stiff.
Fold into cold fruit mixture thoroughly but lightly and freeze in mechanical refrigerator or in hand-turned freezer according to directions.
(If frozen in hand-turned freezer, cream need not be whipped.).