1½ cups water
1 cup maple syrup or sugar, or to
taste
2 cups fresh cranberries
2 envelopes unflavoured gelatine
1 cup cold water
1 teaspoon grated orange peel (orange
part only)
Place water, maple syrup and cranberries in large saucepan. Bring to boil over medium-high heat. Cook, stirring frequently, until cranberries pop. Remove from heat.
Dissolve gelatine in 1 cup cold water. Stir in orange peel. Add to cranberry mixture, stirring well. Heat 3 minutes to activate gelatine. Let cool slightly.
Pour into freezer containers and freeze overnight. Before serving, cut into chunks and blend briefly in food processor or blender until thick and smooth. Makes 6 servings.