|Cranberries||4 Cup (64 tbs) (Fresh / Frozen)|
|Cold water||4 Cup (64 tbs), divided|
|Lemon gelatin||3 Ounce (1 Package)|
|Boiling water||2 Cup (32 tbs)|
|Sugar||3 Cup (48 tbs)|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Orange juice||1⁄2 Cup (8 tbs)|
In a saucepan, bring cranberries and 2 cups cold water to a boil.
Reduce heat; simmer for 5 minutes.
Press through a strainer to remove skins; set juice aside and discard skins.
In a bowl, stir the gelatin, boiling water and sugar until dissolved.
Add cranberry juice, lemon and orange juices and remaining cold water.
Pour into a 13-in.x 9-in.x 2-in.pan.
Cover and freeze until ice begins to form around the edges of the pan, about 1-1/2 hours; stir.
Freeze until mushy, about 30 minutes.
Spoon into a freezer container; cover and freeze