By Star Cookbook Author Rozanne Gold
Adapted by StarChefs
Yield: 6 to 8 Servings
- 2 oranges
- 2 large lemons
- cup sugar
- 2 ½ cups water
- ½ teaspoon pure vanilla extract
- 16 ounces jellied cranberry sauce
Grate oranges and lemons to yield about 1 heaping teaspoon of zest for
each. Cut oranges and lemons in half and juice. Put zest and juices in
a medium saucepan with sugar, water and vanilla. Cut jellied cranberry
sauce into large pieces and put in saucepan.
Bring to a boil, whisking constantly with a wire whisk.
Lower heat to medium and continue to cook, about 5 minutes, until cranberry
sauce has completely melted and mixture is smooth. Remove from heat and
Transfer mixture to a large shallow metal pan or two
metal pie tins. Carefully place in freezer. Stir mixture with a fork every
30 minutes, breaking up ice crystals. Freeze for 3 hours. Using a spoon,
scrape mixture into chilled wine glasses. Serve immediately. If desired,
garnish with fresh raspberries or pomegranate seeds.