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
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Add cranberries, sugar, wine, water, and salt to a large saucepan.
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Stir over medium heat until the sugar is dissolved and the mixture comes to a simmer.
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Continue cooking for 2 minutes or until the cranberries pop and begin to soften.
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Remove pan from heat and allow mixture to cool slightly.
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Puree mixture in a blender (may need to do in batches).
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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).
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Cover and refrigerate the mixture until cold or overnight.
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Stir the chilled mixture; freeze in 1 or 2 batches in an ice cream maker according to the manufacturer?s directions.
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When done, the sorbet will be soft but ready to eat; for firmer sorbet, transfer to a freezer-safe container and freeze several hours.
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*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.
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*Cranberry Orange Sorbet-substitute orange juice for the wine; add 1 tablespoon grated orange zest before freezing; proceed as directed.
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*Cranberry Pineapple Sorbet-substitute unsweetened pineapple juice for the wine; proceed as directed.
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*Sea Breeze Sorbet-substitute grapefruit juice for the wine; proceed as directed, adding ½ cup vodka before freezing.
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*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.