1 lb. cranberries, 4 c.
2 c. boiling water
1 tsp. gelatin
1/4 c. cold water
2 c. sugar
1 pt. ginger ale

Combine cranberries and boiling water. Cook for 15 minutes in a covered pan. Mash through strainer.

Soften gelatin in cold water and add to strained cranberries. Add sugar and stir until dissolved. Cool. Add ginger ale and freeze to a mushy consistency.

Beat with food processor or electric mixer. Re-freeze until firm. May be kept frozen for several days. Serve with main course in individual sauce dishes or a small scoop on fresh fruit cocktail.

To refresh and ready your pallet for the delicious entree to come.