Aunt Betty



This is an old Pennsylvania recipe that goes back in my family to Victorian times.  It replaces cranberry sauce. It is light and bright and cold and cleans the palate. I have always had it on my table for my entire life. 

Aunt Betty / @eamurphy79

4 c fresh cranberries

2.5 c water

2c sugar

1/2 c fresh orange juice

1/4 c fresh lemon juice

1 rounded tap unflavored gelatin dissolved in 1/2 c cold water.


Foley Food Mill


Cook berries in water until all have popped.  Out thru food mill in batches.  Take your time. Scrape the bottom of the sieve, go the other direction etc.  It is important to extract all the pulp and juice, not the skins. Once done, add the sugar to the cranberry mixture and boil, stirring until sugar is dissolved. Off heat add the juices and gelatin and stir until mixed. Freeze in a 9×12 plastic container with a lid. I like it better, more spread out rather than an 8×8. Remove just before eating. Scoop into small ramekins. It melts so enjoy it in between bites. Keep in the freezer while eating. Very different.


Happy Thanksgiving you bad asses. Sometimes my days are so busy I can’t follow as well.  But I love you all and all the patriotic  work you do.  God bless.

Elizabeth aka Aunt Betty aka Beth. 🦃