2 c. cranberries (can be frozen)
1 1/2 c. water, divided
1 envelope gelatin
1 c. sugar
1 tsp. grated orange rind
1 c. orange juice
1 lg. egg white

Bring to boil the cranberries and 1 1/4 cup water. Cover and cook over medium heat 6 minutes or until berries burst. Sprinkle 1/4 cup water over gelatin to soften. Press hot cranberries and juice through and sieve. Add sugar, gelatin, orange rind and orange juice. Pour into 9-inch metal pan or 2 ice cube trays. Place in freeze until slushy. Pour into bowl, add egg white and beat until light and fluffy. Freeze.