- Yield: 8 servings
- 1quart cranberries
- 1quart water
- 2cups sugar
- -- Juice of 3 lemons (can use bottled, reconstituted lemon juice)
- 1/2pint dry sherry
- Boil cranberries in water. Strain through a food mill. Add sugar, lemon juice and sherry. Refrigerate until well chilled. Freeze in ice cream freezer. This may be kept in freezer all through Thanksgiving and Christmas holidays.
Recipe reprinted with permission from The Junior League of Shreveport-Bossier’s Revel (Shreveport, Louisiana, 2000).