Cranberry Sorbet

(from saymyname’s recipe box)

1 quart

Categories: Ice Cream

Ingredients

  • 1/2 lb fresh cranberries (about 2 cups)
  • 1 cup sugar, plus
  • 2 tablespoons sugar
  • 1 1/2 cups red wine or 1 1/2 cups cranberry juice
  • 1 cup water
  • 1/4 teaspoon salt

Directions

  1. Add cranberries, sugar, wine, water, and salt to a large saucepan.

  2. Stir over medium heat until the sugar is dissolved and the mixture comes to a simmer.

  3. Continue cooking for 2 minutes or until the cranberries pop and begin to soften.

  4. Remove pan from heat and allow mixture to cool slightly.

  5. Puree mixture in a blender (may need to do in batches).

  6. Pass the puree through a food mill to remove the skins (you may use a strainer but the puree will be thick and will need to be rubbed through, using a large wooden spoon).

  7. Cover and refrigerate the mixture until cold or overnight.

  8. Stir the chilled mixture; freeze in 1 or 2 batches in an ice cream maker according to the manufacturer?s directions.

  9. When done, the sorbet will be soft but ready to eat; for firmer sorbet, transfer to a freezer-safe container and freeze several hours.

  10. *Cranberry Ginger Sorbet-substitute white wine or apple juice for the red wine; add 1 tablespoon grated ginger to the pan along with the sugar; proceed as directed.

  11. *Cranberry Orange Sorbet-substitute orange juice for the wine; add 1 tablespoon grated orange zest before freezing; proceed as directed.

  12. *Cranberry Pineapple Sorbet-substitute unsweetened pineapple juice for the wine; proceed as directed.

  13. *Sea Breeze Sorbet-substitute grapefruit juice for the wine; proceed as directed, adding ½ cup vodka before freezing.

  14. *Spiced Cranberry Sorbet-add ½ teaspoon ground cinnamon, ¼ teaspoon ground cloves, and 1 teaspoon grated fresh lemon zest along with the salt; proceed as directed.

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