Best Mulled Wine And Cranberry Sorbet Recipes

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MULLED WINE AND CRANBERRY SORBET



Mulled Wine and Cranberry Sorbet image

This sorbet is always a great addition to our Nantucket Stroll Weekend menu. I love serving it alongside my Grandma Fern's hazelnut shortbreads, or her famous molasses cookies.

Provided by Food Network

Categories     dessert

Time 1h45m

Yield 2 quarts

Number Of Ingredients 7

4 cups fresh cranberries
2 1/2 cups red wine (any red wine is fine, but do shy away from one with too much alcohol, as it may affect the freezing process)
4 whole allspice
2 cinnamon sticks
2 whole cloves
1 orange, zest peeled in strips and juice
1 vanilla bean

Steps:

  • Combine the cranberries, red wine, 2 1/2 cups water, allspice, cinnamon sticks, whole cloves, orange zest, orange juice and vanilla bean in a saucepot. Cook over medium heat for 20 to 30 minutes. The cranberries will have become very soft and the liquid will be reduced by about 20-percent.
  • Strain the mixture through a sieve fine enough to catch the spices, pushing lightly to extract some of the cranberry pulp. Chill the sorbet mixture thoroughly and spin in an ice cream maker until frozen.

SLOW COOKER CRANBERRY-ORANGE MULLED WINE



Slow Cooker Cranberry-Orange Mulled Wine image

Get toasty! Red wine simmers in the slow cooker along with orange, cinnamon, cranberries, and cloves. A couple of glugs of brandy add a nice little kick, too.

Provided by Kare for Kitchen Treaty

Time 3h15m

Number Of Ingredients 9

1 750 ml bottle of Merlot or another fruity (but not too sweet!) red wine such as Cabernet Sauvignon or Zinfandel
2 cups orange juice (I either like squeezing my own or buying a 100% pure fresh-squeezed version)
1 cup fresh or frozen whole cranberries (rinsed and picked through)
1/3 cup granulated sugar plus more to taste
1 medium orange (I like to use an organic orange for recipes like this because it will be soaking in the beverage, peel and all)
2 tablespoons whole cloves
2 3-inch cinnamon sticks
1/2 cup brandy
Garnishes (if desired: cinnamon sticks, orange slices, and/or fresh cranberries threaded onto a cocktail pick)

Steps:

  • Add wine, orange juice, cranberries, and sugar to a 3-quart or larger Crock Pot. Stir to help sugar begin to dissolve.
  • Wash orange thoroughly and stud the orange with the cloves - just stick the cloves directly into the peel, pointy end first. I like to poke it all over with a toothpick first to make holes for the cloves.
  • Add the clove-studded orange and the cinnamon sticks to the wine.
  • Cook on low for 2 - 3 hours, or until the berries are tender. You can cook it for an hour or two longer if you wish, but take care that it doesn't boil.
  • Remove the orange and the cinnamon sticks, then VERY CAREFULLY pour the mulled wine through a fine-mesh sieve into a large heat-proof bowl. Using the back of the spoon, press on the cranberries to get all of the juices into the bowl. A berry or two may burst, so watch out!
  • Return wine to the Crock Pot and stir in the brandy. Taste and add additional sugar until it's just sweet enough. I like it just past the pucker point; you may prefer a sweeter mulled wine.
  • Ladle into mugs and serve with a cinnamon stick, an orange slice, and/or fresh cranberries pushed onto a cocktail stick, if desired.
  • Keep your Crock Pot on the "warm" setting to keep the wine nice and hot. If your Crock Pot doesn't have a warm setting, try alternating between "low" and off.

Nutrition Facts : ServingSize 8 ounces (1 cup), Calories 211 kcal, Sugar 14 g, Sodium 7 mg, Carbohydrate 19 g, Fiber 1 g, Protein 1 g

CRANBERRY MULLED WINE



Cranberry Mulled Wine image

Provided by Ming Tsai

Categories     beverage

Time 1h10m

Yield 4 servings

Number Of Ingredients 10

1 (750 ml) bottle Shiraz
1 cinnamon stick
2 star anise
2 slices ginger
2 oranges, halved, juiced
2 lemons, halved, juiced
2 limes, halved, juice
1 cup sugar
1 cup cranberries
4 cups apple cider

Steps:

  • In a large stock pot, combine the wine, cinnamon, anise, ginger, the juice and the flesh of the oranges, lemons, limes, the sugar, cranberries, and apple cider. Bring to a slow simmer for about 1 hour and check for seasoning, may need more sugar. Serve strained in mugs.

MULLED WINE CRANBERRY SAUCE



Mulled Wine Cranberry Sauce image

"Thanksgiving 101" by Rick Rodgers: Of this recipe, he writes, "The spices are mild enough not to be overwhelming, but sufficiently assertive to make their presence known."

Provided by gailanng

Categories     Sauces

Time 45m

Yield 4 cups

Number Of Ingredients 8

2 large navel oranges
12 ounces bag fresh cranberries or 12 ounces frozen cranberries
1 1/2 cups hearty red wine, preferably a cabernet-shiraz blend
1/2 cup packed light brown sugar
1/4 cup chopped crystallized ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg

Steps:

  • Grate the zest from 1 orange and set aside. Peel both of the oranges. Working over bowl to catch the juices, cut between the membranes to release the segments. Set the orange segments and juices aside.
  • Mix the cranberries, orange zest, red wine, brown sugar, ginger, cinnamon, cloves and nutmeg in a medium, heavy-bottomed saucepan over medium heat. Strain the orange juice into the saucepan. Bring to a boil over medium heat, stirring often. Reduce the heat to medium-low and simmer uncovered, stirring often, until the berries are completely popped and the juices thicken, about 20 - 25 minutes. Remove from the heat and stir in the orange segments. Cool to room temperature. (The cranberry sauce can be prepared up to 1 week ahead, cooled, covered and refrigerated.).

Nutrition Facts : Calories 259.3, Fat 0.3, SaturatedFat 0.1, Sodium 14.1, Carbohydrate 50.1, Fiber 6.2, Sugar 37.1, Protein 1.1

MULLED WINE SORBET



Mulled Wine Sorbet image

A cool taste of Christmas and perfect for a Christmas 'down under' (where it's hot). Also great for a northern hemisphere celebration as it's a palate cleanser after all of those rich festive dishes. Make this one the day before. Time stated does not include freezing time.

Provided by Kate in Katoomba

Categories     Frozen Desserts

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

2 oranges
12 cloves
2 cinnamon sticks
1 (750 ml) bottle of a good quality red wine
1 teaspoon mixed spice
1/2 cup light brown sugar
60 ml port wine or 60 ml brandy

Steps:

  • Cut one orange in half and stud both halves with cloves.
  • Place in a saucepan with the cinnamon sticks, wine, mixed spice and sugar.
  • Stir over a low heat until sugar dissolves, then cover and cook over a very low heat for ten minutes.
  • Cool, then strain.
  • Juice the remaining orange and stir juice and port or brandy into the mulled wine.
  • Refrigerate for several hours to chill completely.
  • Pour the mixture into a shallow container and freeze until frozen at the edges.
  • Remove from freezer and beat with an electric beater. Pour back into the container and re-freeze.
  • Repeat two or three times.
  • (Alternatively, use an ice-cream maker and follow manufacturer's directions).

Nutrition Facts : Calories 209.7, Fat 0.1, Sodium 12.9, Carbohydrate 27.5, Fiber 1.1, Sugar 23.3, Protein 0.5

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