Catholic Recipe: Cranberry Ice
A variation on the cranberry gelatin mold, usually served for American Thanksgiving meal.
Soak the gelatin in 1/4 cup cold water. Boil the cranberries in 1-3/4 cups water until soft and put them through a sieve. Add the sugar with 1 cup water to the cranberry pulp and boil for 5 minutes. Dissolve the gelatin in this hot mixture. Chill, and add the egg white stiffly beaten with the salt. Turn into a refrigerator tray and freeze for about four hours, stirring at half-hour intervals.Recipe Source: Feast Day Cookbook by Katherine Burton and Helmut Ripperger, David McKay Company, Inc., New York, 1951