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CRANBERRY ICE CREAM

12-oz package cranberries
1/4 cup water
2 3/4 cups whipping cream
1 cup sugar
few drops vanilla

Rinse the berries. Put in a non-corroding saucepan with the water
and cook, covered, stirring occasionally, for about 10 minutes, or
until the berries are soft. Puree through a food mill and strain
to remove the seeds. Measure 1 1/4 cups. Warm the cream with the
sugar, stirring occasionally, until the sugar has dissolved. Whisk
the puree into the cream mixture and chill. Add a few drops of
vanilla to taste and freeze according to the instructions with your
ice cream maker. Makes 1 quart.

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