Cranberry Port Sorbet Recipes

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CRANBERRY-PORT SORBET



Cranberry-Port Sorbet image

A refreshing palate cleanser is just what you need after a big meal. This cranberry sorbet has the right balance of sweetness and tartness.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 4h

Yield Makes 3 cups

Number Of Ingredients 5

12 ounces fresh or thawed frozen cranberries (3 1/2 cups)
3 cups water
1 1/2 cups sugar
1 cup ruby port
3 strips lemon zest (each about 3 inches long), plus 1 tablespoon fresh lemon juice

Steps:

  • Bring all ingredients to a boil in a medium saucepan. Reduce heat to medium-low. Simmer, stirring occasionally, until cranberries are tender, about 20 minutes. Let cool for 15 minutes. Remove zest.
  • Working in 2 batches, puree cranberry mixture in a blender until smooth. Strain through a fine sieve into a bowl, pressing to extract juice; discard solids. Refrigerate until chilled, about 2 hours. (You can also set the bowl in an ice-water bath to chill more quickly.)
  • Freeze mixture in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container. Freeze for at least 1 hour before serving.

CRANBERRY SORBET



Cranberry Sorbet image

Bright pink and refreshing cranberry sorbet, made with fresh cranberries, sugar, cranberry juice, and orange zest.

Provided by Garrett McCord

Categories     Dessert     Freezer-friendly     Cranberry     Ice Cream     Sorbet

Time 3h

Yield 1 quart

Number Of Ingredients 7

12 ounces fresh or thawed frozen cranberries (about 3 1/2 cups), washed and drained, stems removed and discarded, bruised or spoiled cranberries discarded
1 3/4 cups granulated sugar
2 cups white cranberry juice
1 cup water
1/4 teaspoon salt
2 tablespoons light corn syrup
2 teaspoons chopped fresh lime or orange zest

Steps:

  • Cook the cranberries with sugar, water, and cranberry juice: Place cranberries, sugar, water, white cranberry juice, and salt in a saucepan and bring to a boil over high heat. Reduce heat to low, cover and simmer for 15 minutes, until all of the berries have popped and the sugar has dissolved.
  • Cool, blend, and press through strainer: Cool for 10 minutes. Working in batches, purée in a blender until smooth. Press through a fine mesh strainer to remove seeds and pulp; discard seeds and pulp.
  • Add corn syrup, zest, and chill: Stir in corn syrup and zest. Cover and refrigerate until completely chilled, several hours or preferably overnight.

CRANBERRY SORBET



Cranberry Sorbet image

This recipe was found in the 2001 As You Like It Cookbook. Preparation time does not include the time needed for the finished mixture to freeze.

Provided by Sydney Mike

Categories     Frozen Desserts

Time 13m

Yield 6 cups, 12 serving(s)

Number Of Ingredients 4

2 cups cranberries, thawed if frozen (fresh or frozen)
2 cups granulated sugar
1/2 teaspoon sea salt
4 cups orange juice

Steps:

  • Place all the ingredients EXCEPT 2 cups of the orange juice in a blender & blend until smooth.
  • Transfer mixture to a 2-quart saucepan over medium heat & bring to a boil.
  • Remove from heat, add remaining 2 cups of orange juice & mix well.
  • Pour mixture into a flat plastic 2-quart container & place in the freezer.
  • When mixture is completely frozen, cut it with a sharp, sturdy knife into 1 1/2 inch cubes.
  • Place cubes in a food processor & process until completely pulverized, then serve immediately or place in a plastic container & return to the freezer until ready to use.

Nutrition Facts : Calories 173.9, Fat 0.2, Sodium 98.4, Carbohydrate 44, Fiber 0.9, Sugar 40.9, Protein 0.6

CRANBERRY SORBET



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.

CRANBERRY SORBET FROZEN COSMOPOLITAN



Cranberry Sorbet Frozen Cosmopolitan image

A family favorite served on holidays taken a step further to become my favorite after-dinner drink. This recipe requires a sieve. Trust me, if you don't have one, then go out and get one because you'll find lots to use it for!

Provided by caustichild

Categories     Drinks Recipes     Cocktail Recipes     Vodka Drinks Recipes

Time 8h15m

Yield 4

Number Of Ingredients 9

1 (.25 ounce) envelope unflavored gelatin
3 cups water
4 cups cranberries
2 cups white sugar
½ cup lemon juice
6 fluid ounces vodka
3 fluid ounces triple sec
1 ounce lime juice
8 ice cubes

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.

Nutrition Facts : Calories 621.8 calories, Carbohydrate 124.7 g, Fat 0.2 g, Fiber 4.5 g, Protein 2 g, Sodium 14.2 mg, Sugar 113.7 g

CRANBERRY SORBET



Cranberry Sorbet image

Categories     Blender     Ice Cream Machine     Dessert     Thanksgiving     Frozen Dessert     Cranberry     Lemon     Orange     Fall     Gourmet     Fat Free     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings (about 1 1/2 qt)

Number Of Ingredients 8

1 pound fresh or frozen cranberries (4 cups; thawed if frozen)
5 cups water
2 1/2 cups sugar
3/4 cup fresh lemon juice
1/3 cup fresh orange juice
Garnish: fresh mint sprigs
Special Equipment
an ice cream maker

Steps:

  • Boil cranberries, 2 cups water, and 1/2 cup sugar in a 5- to 6-quart heavy pot, stirring occasionally, until cranberries have burst, about 15 minutes.
  • Purée cranberry mixture in batches in a blender until as smooth as possible (use caution when blending hot liquids). Force through a medium-mesh sieve into a bowl, discarding solids, and chill, covered with plastic wrap, until cold, about 2 hours.
  • Bring remaining 3 cups water and remaining 2 cups sugar to a boil in a 2-quart saucepan, stirring until sugar is dissolved, then remove from heat and cool syrup 30 minutes.
  • Stir together cranberry purée, sugar syrup, and citrus juices and freeze in ice cream maker. Transfer to an airtight container and freeze until hardened, at least 2 hours.

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