Cranberry And Vanilla Bean Sorbet Recipes

MULLED WINE AND CRANBERRY SORBET

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.

CRANBERRY SAUCE WITH BOURBON AND VANILLA BEAN AND ORANGE

Steps:

• Combine the sugar and bourbon, stirring well, in a 1-quart saucepan. Add the cinnamon, ginger, orange zest and juice. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar. Reduce the heat to medium-low and simmer until the liquid begins to reduce a little bit, 5 to 7 minutes. Add the cranberries and vanilla bean and continue to simmer until the cranberries are soft and breaking apart and the sauce begins to thicken, 12 to 15 minutes.
• If desired, mash your cranberries with a sturdy whisk or potato masher, just to break up the cranberries, and simmer to thicken a little bit more, about 5 minutes.
• Remove the pan from the heat and discard the cinnamon sticks, ginger pieces and vanilla bean. Allow the sauce to cool. Serve the sauce warm or at room temperature, or refrigerate for up to 10 days -- the flavors only get better as they chill out in the fridge.

VANILLA CRANBERRY SAUCE

Steps:

• In a large saucepan, combine the cranberries, sugar, orange juice and vanilla bean. Cook over medium heat until the berries pop, about 15 minutes. , Remove from the heat; remove bean halves. With a sharp knife, scrape the bean to remove the seeds; stir into sauce. Discard bean. Cover and refrigerate at least 1 hour or until chilled.

CRANBERRY SORBET

Steps:

• Scrape seeds from vanilla pod and whisk together with frozen cranberry juice and water. Freeze mixture in an ice-cream maker. Transfer sorbet to an airtight container and freeze to harden.

CRANBERRY AND VANILA SORBET

Steps:

• In a saucepan combine first 4 ingredients (cranberries - salt), scrape seeds from vanilla bean and add bean to mixture and bring to a boil over medium heat, stirring until sugar dissolves. Reduce heat to low and simmer for 10 more minutes or until cranberries pop. Cool to room temperature.
• Remove vanilla bean.
• Working in batches puree mixture in a blender and then strain into a large bowl discarding solids. Stir in lemon juice. Refrigerate for 4 hours or overnight or until chilled.
• Transfer mixture to ice cream maker and process according to directions. Transfer to a container, cover and freeze.

REFRESHING CRANBERRY SHERBET

Steps:

• In a large saucepan, combine cranberries and water. Cook over medium heat until berries pop, about 15 minutes. Remove from the heat. Stir in sugar until dissolved., Transfer cranberry mixture to a food processor. Add the lemonade concentrate, orange juice concentrate, milk, lemon juice and salt; cover and process until smooth., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze for 4 hours or until firm.

CRANBERRY SORBET FROZEN COSMOPOLITAN

Steps:

• Stir gelatin into 3 cups water in a bowl until dissolved.
• Place cranberries into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until skins pop open, 10 to 15 minutes. Drain cranberries through a sieve.
• Combine cranberries, gelatin-water mixture, and sugar in a pot; bring to a simmer. Cook and stir cranberry mixture until sugar is dissolved, 5 to 10 minutes. Set aside to cool; stir in lemon juice.
• Pour cranberry mixture into a container and cover; freeze 8 hours or overnight.
• Blend 2 cups cranberry sorbet, vodka, triple sec, lime juice, and ice cubes in a blender until smooth. Pour cosmopolitan mixture into 4 martini glasses.

CRANBERRY SHERBET

Steps:

• Place the cranberries into a saucepan and fill with just enough water so that they are floating slightly. Bring to a boil and cook until the cranberries pop. Remove from the heat and pour off any excess water. Run through a food mill, or strain back into the saucepan. Stir in the sugar and cook over low heat just long enough to dissolve the sugar. Transfer to a bowl and refrigerate until cold.
• When the cranberry mixture is cold, stir in the milk and heavy cream. Pour into an ice cream maker and freeze according to the manufacturer's instructions.