Cranberry Frappé

Recipe from

Oxmoor House

Ingredients

2 cups fresh cranberries
2 cups water
2 cups boiling water
3 oranges, halved
3 lemons, halved
2 cups sugar

Preparation

Combine cranberries and water in a medium saucepan. Bring to a boil. Reduce heat; cover and simmer 20 minutes or until cranberries are soft. Strain cranberries, reserving liquid. Press pulp through strainer; discard seeds and skins. Combine strained pulp and liquid. Set aside.

Pour boiling water over orange and lemon halves; let stand 20 minutes. Remove oranges and lemons, reserving water. Juice oranges and lemons; strain juice, and add to cranberry pulp mixture. Remove pulp from orange and lemon halves, reserving shells. Add reserved water and sugar to cranberry mixture; stir well.

Fill reserved orange and lemon shells with cranberry mixture; freeze until firm. Pour remaining cranberry mixture into a 9- x 5- x 3-inch loaf pan; cover and freeze until firm. Use filled orange and lemon shells as a garnish for meat dishes, if desired. Remaining frappé may be scooped into individual serving dishes.

Note:

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1983
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