4	Cups	Fresh or frozen cranberries
3	Cups	Water
1 1/8	Tsps.	Unflavored gelatin
1	Cup	Cold water
2 1/2	Cups	Sugar
1	Cup	Orange juice
1/4	Cup	Lemon juice
1/2	Cup	Whipping cream

In a large saucepan, bring cranberries and water to a boil. Reduce heat; cook, uncovered, over medium heat until the berries pop. Remove from the heat.

In a bowl, sprinkle gelatin over cold water; let stand for 5 minutes. Meanwhile, strain cranberries through a food mill into a large bowl, discarding seeds and skin. Add the sugar, orange juice, lemon juice and softened gelatin; stir until gelatin in dissolved. Stir in cream. Pour into a 13x9x2" pan. Cover and freeze for 3-4 hours or until firm.

YIELD: 7 cups