CRANBERRY SORBET

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Cranberry Sorbet image

Make and share this Cranberry Sorbet recipe from Food.com.

Provided by ratherbeswimmin

Categories     Frozen Desserts

Time 50m

Yield 1 quart

Number Of Ingredients 6

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

Steps:

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