Instructions: Place the cranberries, cranberry juice, orange juice and caster sugar in a large bowl. Bring to the boil, cover and simmer for 10 minutes until the sugar has dissolved and the cranberries are tender.

Carefully place half the cranberry liquid into a food processor and puree the fruit.

Place the puree mix into a plastic container suitable for the freezer and add the other half of the cranberry liquid. Freeze for 2-3 hours until slushy, then remove from the freezer. Place into a bowl and add the vodka. Whisk the egg whites until stiff, then fold into the cranberry slush.

Pour back into a container and freeze overnight.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.