Cranberry Sorbet Recipes

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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 JUICE SORBET



Cranberry Juice Sorbet image

Enjoy this frosty and refreshing Cranberry Juice Sorbet, made with fat-free evaporated milk and sugar-free cranberry gelatin. You'll love taking a scoop out of this Cranberry Juice Sorbet as a treat yourself moment.

Provided by My Food and Family

Categories     Home

Time 4h45m

Yield Makes 8 servings.

Number Of Ingredients 3

3 cups reduced calorie cranberry juice cocktail, divided
1 pkg. (4-serving size) JELL-O Cranberry Flavor Sugar Free Gelatin
1 cup cold fat-free evaporated milk

Steps:

  • Bring 1-1/2 cups of the juice to boil in small saucepan. Stir into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in remaining 1-1/2 cups juice and milk. Pour into 13x9-inch pan. Freeze 1-1/2 hours or until frozen 1 inch from edges. Spoon mixture into food processor container; cover. Process until smooth. Pour into bowl; cover.
  • Freeze 3 hours or until firm. Spoon or scoop into dessert dishes. Store leftover sorbet in freezer.

Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g

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.

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.

REFRESHING CRANBERRY SHERBET



Refreshing Cranberry Sherbet image

Heavy holiday dinners call for a refreshing dessert such as this colorful sherbet. Lemonade and orange juice a pleasant citrus taste. -Mary Ann Bostic, Sinks Grove, West Virginia

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 2-1/2 quarts.

Number Of Ingredients 8

4 cups fresh or frozen cranberries
4 cups water
2-3/4 cups sugar
1 can (12 ounces) frozen lemonade concentrate, thawed
1 can (12 ounces) frozen orange juice concentrate, thawed
1 cup 2% milk
1 teaspoon lemon juice
1/4 teaspoon salt

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.

Nutrition Facts : Calories 179 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 37mg sodium, Carbohydrate 45g carbohydrate (43g sugars, Fiber 1g fiber), Protein 1g protein.

CRANBERRY SHERBET



Cranberry Sherbet image

This was a traditional treat that my grandmother would make at Thanksgiving and Christmas. It was always served with the meal which made it extra special.

Provided by BLT376

Categories     Desserts     Frozen Dessert Recipes

Time 2h15m

Yield 8

Number Of Ingredients 4

2 cups fresh cranberries
2 cups white sugar
2 cups milk
1 cup heavy cream

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.

Nutrition Facts : Calories 337.6 calories, Carbohydrate 56.6 g, Cholesterol 45.6 mg, Fat 12.2 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 7.6 g, Sodium 36.8 mg, Sugar 53.8 g

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-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 SHERBET



Cranberry Sherbet image

Meet the Cook: When mealtime rolls around, my husband and our two teenagers are never sure what's in store - lots of my cooking is "trial and error", and I love trying out new things. Luckily, my family doesn't mind being my guinea pigs! This recipe, however, actually originated with one of the boys. It was published in his Sunday school paper about 10 years ago. First-time tasters comment on how light it is...and say they can't believe it's made with cranberries. -Heather Clement, Indian River, Ontario

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 6 cups.

Number Of Ingredients 5

1 package (12 ounces) fresh or frozen cranberries
2-3/4 cups water, divided
2 cups sugar
1/2 cup orange juice
1 envelope unflavored gelatin

Steps:

  • In a saucepan, combine cranberries and 2-1/2 cups of water. Bring to a boil; cook gently until all the cranberries have popped, about 10 minutes. Remove from heat; cool slightly. Press mixture through a sieve or food mill, reserving juice and discarding skins and seeds. , In another saucepan, combine cranberry juice and sugar; cook over medium heat until the sugar dissolves. Remove from the heat and set aside. , Combine gelatin and remaining 1/4 cup water; stir until softened. Combine cranberry mixture, orange juice and gelatin; mix well. Pour into a 2-qt. container; freeze 4-5 hours or until mixture is slushy. Remove from freezer; beat with electric mixer until sherbet is a bright pink color. Freeze until firm.

Nutrition Facts : Calories 149 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 38g carbohydrate (36g sugars, Fiber 1g fiber), Protein 1g protein.

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.

PEAR AND CRANBERRY SORBET



Pear and Cranberry Sorbet image

This dessert is elegant enough to serve with Thanksgiving dinner, either as a pre-dessert course, or just as a lighter alternative to heavy pies and cakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 4

3/4 cup plus 2 tablespoons sugar
9 Comice or other green-skinned pears
1/2 cup freshly squeezed lemon juice
1/2 cup fresh or frozen cranberries

Steps:

  • Combine sugar with 1 3/4 cups water in a medium saucepan. Stir well, and cook the mixture over medium-high heat, stirring occasionally, until sugar has dissolved, 5 to 8 minutes. Transfer the syrup to a metal mixing bowl, and set bowl over an ice bath, or place in the refrigerator to chill, about 30 minutes.
  • Meanwhile, peel and core 3 pears. Chop into 1/4-inch dice and toss with 2 tablespoons lemon juice. Transfer to a medium saucepan. Add cranberries. Cover and cook over medium heat until the juices are released, 6 to 8 minutes. Reduce the heat to medium low and cook, covered, until pears are very soft, 12 to 18 minutes. Transfer mixture to a food processor and process until smooth. (At this stage, the puree may be passed through a fine strainer to get a smoother texture.) Transfer puree to metal bowl; let chill over an ice bath or in refrigerator, about 30 minutes.
  • Combine chilled puree with syrup and 1/4 cup lemon juice. Transfer the mixture to an ice-cream machine and freeze, following the manufacturer's instructions. If a machine is not available, place the mixture in an 11 by 6 by 2 3/4-inch plastic container (this size container works best) in the freezer for 1 hour. After 1 hour, stir with a fork. Continue to freeze, stirring every 30 minutes, until the sorbet has set and is completely frozen, about 4 hours.
  • Meanwhile, make the serving shells. Cut the top inch from the 6 remaining pears, and reserve the tops. Using a melon baller, scoop out as much flesh from the pears as possible, leaving the skin intact. Brush the insides of the pears with the remaining 2 tablespoons lemon juice. Place the pears and their tops in a large plastic container, and cover; transfer to the freezer for at least 2 hours. The shells may be prepared 2 to 3 days ahead. To serve, fill frozen shells with sorbet, and garnish with the pear tops. Serve immediately.

Nutrition Facts : Calories 171 g, Fiber 2 g, Sodium 1 g

CRANBERRY SORBET



Cranberry Sorbet image

Categories     Dessert     No-Cook     Kid-Friendly     Low Sodium     Cranberry     Vegan     Gourmet     Small Plates

Yield Makes about 3 cups

Number Of Ingredients 3

1/4 vanilla bean
1 (12-ounce) can frozen cranberry juice concentrate
3/4 cup water

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.

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From bonappetit.com


CRANBERRY ORANGE SORBET - A FAMILY FEAST®
2018-08-15 Zest the orange and place the zest in a food processor. Using a sharp knife, cut the pith from the rest of the zested orange and discard. Cut the remaining peeled orange into quarters, pick out any seeds and place in the food processor with the zest. Add the fresh cranberries and the sugar and puree fine. Refrigerate mixture.
From afamilyfeast.com


CRANBERRY SORBET RECIPE | RECIPELAND
Cranberry Muffins with Sunflower and Pumpkin Seeds. Cranberry, Apple and Pear Sauce. Apple-Cranberry Chutney
From recipeland.com


CRANBERRY PAVLOVA WITH SORBET - DELICIOUS. MAGAZINE
Method. Make the cranberry sorbet: put the cranberries, sugar, orange juice and 250ml water in a pan over a medium heat. Bring to the boil, then simmer for 3-4 minutes until the berries begin to release their juice. Set aside to cool, then whizz with a stick blender or transfer to a blender and purée. Push the mixture through a wire mesh sieve ...
From deliciousmagazine.co.uk


SIMPLE CRANBERRY SORBET | SIMPLE TO WOW
2018-03-05 Using the s-blade of the food processor, puree cranberry sauce, berries and liquid. Freeze until solid or overnight. Once frozen, remove from freezer and defrost just enough to scoop back into the food processor fitted with the s-blade. Pulse sorbet in food processor just until smooth. Refreeze.
From simpletowow.com


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