Winter is a strange time for ice cream, isn't it? I figure that since I have central heating, I can crank the thermostat up and enjoy my ice cream. I didn't think, yesterday, about the fact that some of you might not know the term "package store". We called them that in Connecticut. Here, they're the "state run store", and in Virginia they are (or used to be) the ABC store. So, yes, that's the liquor store.
I love cranberries, although you probably deduced that after cranberry bread, cranberry muffins and homemade cranberry sauce. After reading Pam's post about cranberry sherbet a while back, I really wanted some. But not enough to cook the berries and all the rest of it. However, while perusing my "new" Fannie Farmer cookbook, I found an alternative. I believe Mr. Fannie Farmer must have written the intro:
"This sherbet can also be served as a side dish with a chicken or turkey dinner."
OK, that just screams "Man!" to me. Not that sherbet with dinner wouldn't be fun, just that I wouldn't be thinking of it!
This is a good use for leftover jellied cranberry sauce. Of course, if you don't buy it in number 10 cans, as I do, you probably don't have much left over. OK, so just buy another can! You'll thank me later.
CRANBERRY SHERBET (ICE CREAM)
1-1/2 cups jellied cranberry sauce
1/2 cups sugar
1/4 cup orange juice
1 cup heavy cream, or 3 egg whites, whipped until stiff
Whisk the first three ingredients together well and freeze until slushy. Whisk in the whipped cream or egg whites, and freeze until hard in a large, flat container. Or just do what I did, and use the ice cream maker.
I used cream, which is why mine is bright pink instead of cranberry colored. It tasted like a light ice cream, really not suitable for use as a veggie, Mr. Fannie Farmer's suggestion notwithstanding. My pickiest eater, Patrick (yes, he of pineapple rum fame), reluctantly took one scoop, took one bite of it, and immediately came back for 2 more. This was all gone that night, but at least I got one scoop. Enjoy it!