Best Cranberry Orange Sorbet Recipes

Cranberry and Orange Thyme Sorbet image

Provided by Jerry Traunfeld

Yield Makes 1 quart, 8 servings

Number Of Ingredients 6

12 ounces fresh cranberries, washed
1 cup sugar
1 1/2 cups water
Thinly sliced zest of 2 oranges (removed with a zester)
8 to 12 3-inch springs fresh thyme, such as orange balsam, lemon, or English thyme(1/2 ounce)
1 1/2 cups freshly squeezed orange juice

Steps:

Bring the cranberries, sugar, water, and orange zest to a boil in a medium (3-quart) saucepan. Partially cover the pan and boil until most of the cranberries pop, about 5 minutes. Stir in the thyme sprigs, remove from the heat, cover tightly, and steep for 30 minutes. Pour the fruit mixture into a fine sieve set on top of a deep bowl. Stir and press down on the fruit with the back of a large spoon to extract as much juice and pulp as you can, leaving the skins and thyme behind in the sieve. Refrigerate the strained mixture until thoroughly chilled. Stir in the orange juice. Freeze in an ice cream make according to the manufacturer's directions.

Cranberry-Orange Sorbet image

Provided by ratherbeswimmin

Time 1h20m

Yield 1 quart

Number Of Ingredients 6

1 1/2 cups fresh cranberries (or frozen)
1 cup water
3/4 cup sugar
1 orange, zest of
1 1/2 cups fresh squeezed orange juice
1 -2 teaspoon Grand Marnier or 1 -2 teaspoon Cointreau liqueur

Steps:

Heat the cranberries, water, sugar, and zest in a saucepan until the liquid begins to boil; boil 1 minute, then remove from heat; cover and let stand 30 minutes.
Pass the cranberries and their liquid through a food mill fitted with a fine disk or puree in a blender or food processor and then press the puree through a sieve to remove any large bits of cranberry skin.
Stir in the orange juice and liqueur.
Chill mixture thoroughly (preferably overnight), then freeze in ice cream maker according to manufacturer's directions.

Nutrition Facts : Calories 813.5, Fat 0.9, SaturatedFat 0.1, Sodium 11.3, Carbohydrate 206, Fiber 7.3, Sugar 186.9, Protein 3.2