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