Cranberry Sorbet
Updated February 23, 2016 
Cookbook
Christmas Sweets: 65 Festive Recipes, Table Decorations, Sweet Gift Ideas
Published by Chronicle
With each icy bite, chunky bits of cranberries deliver a burst of tart flavor. Serve with favorite holiday cookies or biscotti.
CostInexpensive
Total Timehalf-day
Make Ahead RecipeYes
Kid FriendlyYes
OccasionCasual Dinner Party, Family Get-together
Recipe Coursedessert
Dietary Considerationegg-free, gluten-free, lactose-free, low cholesterol, low-fat, peanut free, tree nut free
Equipmentice cream maker
Five Ingredients or LessYes
Mealdinner
Taste and Texturefruity, light, sweet, tart
Type of Dishsorbet
Ingredients
- 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
Instructions
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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.)
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Add the sugar, lemon juice, orange zest, and remaining water. Bring to a boil over medium-high heat.
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Reduce heat to low and simmer, stirring often, until a syrup forms, about 15 minutes.
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Let cool and refrigerate for at least 6 hours, or as long as overnight.
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Freeze in an ice-cream maker according to the manufacturer’s instructions.
2006 Jennifer Barry Design
