Fresh Cranberry Sorbet Recipes

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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 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-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.

FRESH CRANBERRY SORBET



Fresh Cranberry Sorbet image

This fresh cranberry sorbet is a briskly refreshing complement to a heavy Thanksgiving dinner. It soothes and reawakens taste buds to its tartly sweet and icy flavor. Frozen in ramekins and removed right before serving, it's easy and pretty. Marlene Sorosky's Year Round Holiday Cookbook

Provided by Lynnda Cloutier @eatygourmet

Categories     Ice Cream & Ices

Number Of Ingredients 7

- 1 lb. fresh cranberries, about 4 cups
- 4 cups water
- 1 3/4 cups sugar
- 1 tsp. lemon juice
- fresh cranberries for garnish
- sugar
- mint sprigs

Steps:

  • Wash cranberries in strainer under cold running water. Put them in a medium pan with 4 cups water. Bring to a boil over high heat; reduce heat to low, cover tightly and simmer for 10 to 12 minutes or til they can be easily mashed against the side of the pan with a spoon. Stir in sugar and lemon juice. Puree cranberries and cooking liquid in batches in food processor with metal blade. Strain into bowl. Discard skins. Pour mixture into 2 or 3 ice cube trays. Freeze til solid. May be frozen for 1 week. Put a few cubes of cranberry ice into food processor with metal blade. Process til broken up and continue processing while dropping cubes one at a time through feed tube. You will need to do this step in batches. Ad each batch become finely pureed land snowy, remove to a bowl. Place in freezer. When all batches have been processed and sorbet has hardened somewhat, scoop into 8 small ramekins, custard cups or soufflé dishes. to garnish: Put cranberries on cake rack over cookie sheet. Brush cranberries lightly with water. sprinkle lightly with sugar. Put on top of sorbet. Cover loosely with foil and return to freezer. May be frozen overnight. Before serving, put a sprig of mint next to cranberries. Makes about 1 quart or 8 servings.

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.

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.

FRESH CRANBERRY APPLE SORBET



Fresh Cranberry Apple Sorbet image

Bags of fresh cranberries bought on sale last winter, now kicking around the freezer? Check! Insatiable craving for frozen desserts now that the hot weather has started? Check! This is seriously good sorbet. Adjust sugar to taste, and see the note about substitutions.

Provided by Erin R.

Categories     Frozen Desserts

Time 45m

Yield 8 1/2 cup servings, 8 serving(s)

Number Of Ingredients 5

3 cups fresh cranberries, thawed if frozen
1 large apple, chopped
2 1/2 cups water
2 cups sugar
2 tablespoons boiled cider

Steps:

  • Bring cranberries, chopped apple and water to a boil, then reduce to a simmer until berries pop and mixture thickens slightly. About 8-10 minutes.
  • Let cool slightly, then add sugar and boiled cider, mixing until sugar dissolves.
  • Puree mixture either in a regular blender or with a stick blender, refrigerate puree several hours or overnight.
  • Transfer to ice cream machine and churn until frozen. Either enjoy immediately as soft serve or freeze until solid. Yum!
  • NOTE: You can, of course, peel your apple before cooking, but I always leave the peel on for the fiber and the pectin. The stick blender makes short work of it, and I always like a slightly coarse, rustic texture anyway. If you don't have boiled cider, simply use apple juice in place of the water. Or you can easily make your own boiled cider in the crock pot. Just throw in some pure apple cider (not 10% apple juice cocktail, you get the idea), and cook it on high until it reduces down to a thick syrup. Voila! It keeps in the fridge for ages. Also, I used Splenda in place of the sugar to hold the calories down and it worked perfectly. Last but not least, I always stir in half a teaspoon of xanthan gum before pouring into the ice cream machine. It gives the final product a smooth, scoopable texture and eliminates the iciness you get with a lot of homemade ice creams. Xanthan gum can be found in the health food aisle with the Bob's Red Mill products. Have fun!

Nutrition Facts : Calories 223.7, Fat 0.1, Sodium 2.5, Carbohydrate 58, Fiber 2.3, Sugar 54.1, Protein 0.2

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.

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

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