1 lb. cranberries
2 c. water
2 c. sugar
1/4 c. lemon juice
1 tsp. grated orange peel
2 c. cold water

Cook cranberries in 2 cups water about 10 minutes or until skins break. Rub berries through sieve to make smooth pulp. Stir in sugar, juice and peel. Stir in 2 cups cold water. Pour into baking dish. Freeze until firm, stirring 2 or 3 times to keep smooth. Let stand at room temperature 10 minutes before serving.