Cranberry Pineapple Sorbet Recipes

CRANBERRY PINEAPPLE SORBET

Steps:

• Zest the orange, reserving some curls for garnish, & finely chopping 1 tablespoon of zest for the recipe.
• Cut the white pith from the orange, leaving just the flesh of the orange. Finely chop the flesh, keeping 1/2 cup to use.
• Combine cranberries, pineapple, sugar, orange pulp & the finely chopped zest.
• Process in batches in blender or food processor, until coarsely chopped [OR chop everything coarsely in a hand-operated chopper].
• Pour into metal bowl &, stir in Grand Marnier, if using it.
• Cover & freeze about 2 hours, or until frozen about 2" from the sides.
• Scrape down the frozen part, & beat with electric beater until uniform in texture.
• Return to freezer & then repeat the freezing/scraping/beating twice more.
• Freeze completely after last beating.
• To serve, spoon into dishes & garnish with a curl or two of orange zest.

AMAZING PINEAPPLE CRANBERRY SAUCE

Steps:

• Drain juice from canned pineapple into a measuring cup. Fill the measuring cup with enough water to equal 1 cup liquid altogether.
• Stir pineapple juice mixture and sugar together in a saucepan; bring to a boil, stirring constantly. Add cranberries and return to a boil. Reduce heat to low and simmer until cranberries burst, about 10 minutes.
• Mix pineapple chunks into cranberry mixture. Cool to room temperature before serving.

CRANBERRY SORBET

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.

CRANBERRY PINEAPPLE SORBET

Steps:

• In a food processor combine first 5 ingredients (cranberries - orange peel), process with on/off turns until chopped. Transfer mixture to a large bowl and stir in the Grand Marnier.
• Cover and freeze for 2 hours.
• Scrape down and beat with a electric mixer. Return to freezer. Repeat twice and then freeze completely.
• Spoon into serving disheds and garnish with orange piece curls if desired.