Clementine Sherbet: http://www.nytimes.com/2009/01/04/magazine/04food-t-001.html?_r=1&ref=magazine
*made with clementines instead of tangerines, would use a bit less salt next time, but amazingly delicious nonetheless.
Sugared Cranberries: http://blog.mychefonline.com/2011/12/sugared-cranberries/
*don't blend up sugar, superfine sugar is not needed, good old regular sugar works perfectly for dusting. We didn't use any spices. Next time save the syrup after soaking cranberries to flavor drinks or drizzle over something delicious. We couldn't stop eating these.
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