"A classic for Thanksgiving dinner or any time! This recipe has been in the family since 1938."
- Bring water to a boil in a saucepan over high heat and add cranberries and sugar. Reduce heat and let simmer until berries pop open, about 15 minutes. Pour into a colander set over a freezer-proof bowl. Mash or press out cranberry juices and discard skins, unless you want to use them for something else.
- Stir orange juice and lemon juice into the cranberry juice. Freeze until mushy, about 1 hour.
- Stir in whipped topping and mix well. Freeze, stirring occasionally, for 24 hours.
Per Serving: 323 calories;2.9 g fat;75.2 g carbohydrates;0.4 g protein;0 mg cholesterol;4 mg sodium.Full nutrition
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