1 lb. cranberries
4 c. water
1 1/2 to 2 c. sugar
1 sm. can orange juice, frozen
1 (3 1/2 oz.) pkg. orange Jello
2 egg whites, whipped to soft peaks
Cook cranberries in water until soft and strain, pressing down
cranberries with spoon to get all the pulp. Discard cranberries
and keep liquid. Add Jello and sugar until melted. Add orange
juice. Freeze until half frozen. Beat mixture. Add beaten egg
whites and freeze thoroughly. Cover with plastic wrap after
frozen. Keeps for several weeks.