1 c. sugar
1 (16 oz.) pkg. cranberries
1 (3 oz.) pkg. lemon-flavored gelatin
12 lemon cups (below)

Early in day or day before serving:

In 2 quart saucepan over high heat, heat sugar and 2 1/2 cups water to boiling; add cranberries. Reduce heat to medium; cover and cook 5 minutes or until skins of berries pop; remove from heat. Sprinkle gelatin over mixture and stir until gelatin is completely dissolved.

Into blender, processor (or food mill) place half of cranberry mixture; cover and blend at slow speed until pureed; pour into 13"x9" baking pan. Repeat with remaining cranberry mixture. Cover pan with foil or plastic wrap; freeze until mixture is partially frozen; about 3 hours.

In chilled large bowl with mixer at medium speed, beat partially frozen cranberry mixture until smooth and fluffy, about 2 minutes. Return mixture to baking pan; cover and freeze until firm.

To Serve: Let sherbet stand at room temperature about 10 minutes to soften slightly for easier scooping into chilled lemon cups or 12 appetizer dishes. (Serve any leftover sherbet another day.) Serve with pork roast.

To Make Lemon Cups: Using 12 large lemons, slice off, lengthwise, about 1/4 of each lemon; then cut a thin slice, from opposite side to make each stand level. Scoop out pulp (refrigerate pulp to make lemonade or salad dressing). Cover and refrigerate cups until ready to fill.

Serves 12.