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 Cranberry Sorbet Default

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With each icy bite, chunky bits of cranberries deliver a burst of tart flavor. Serve with favorite holiday cookies or biscotti.

Yield: Makes about 1 quart


  • 2 cups fresh or frozen cranberries
  • ¼ cup fresh orange juice
  • 3 cups water
  • 1 cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon grated orange zest


In a saucepan, combine the cranberries, orange juice, and ½ cup of the water. Cook over medium heat until cranberries pop open, 5 to 7 minutes. Coarsely mash the cranberries, still in the saucepan, with the back of a wooden spoon. (You should have about 1½ cups puree.)

Add the sugar, lemon juice, orange zest, and remaining water. Bring to a boil over medium-high heat.

Reduce heat to low and simmer, stirring often, until a syrup forms, about 15 minutes.

Let cool and refrigerate for at least 6 hours, or as long as overnight.

Freeze in an ice-cream maker according to the manufacturer’s instructions.

© 2006 Jennifer Barry Design

Note from Cookstr's Editors

Nutritional information is based on 8 servings.


Nutritional Information

Nutrients per serving (% daily value)

113kcal (6%)
1mg (0%)
0g (0%)
0g (0%)
0mg (0%)
2mcg RAE (0%)
9mg (15%)
4mg (0%)
0mg (1%)

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