Author: Nancy Baggett
Light, bright, zesty, and beautiful in color, this easy cranberry-orange sorbet makes a fabulous addition to the holidays. Serve it as a palate refresher, simple dessert, or to dress up fruit cups at a holiday brunch or lunch. It can be made days ahead and is gluten-free, fat-free, and vegetarian. Tip: To make the recipe without an ice cream freezer, freeze the mixture in a shallow dish, then break up the layer into chunks and process until smooth in a food processor. Return the sorbet to the freezer to firm up a bit before serving.
- 4 cups fresh or frozen whole cranberries (if frozen measure, then thaw)
- 2¾ cups water
- 1⅔ cups granulated sugar
- 2 green cardamom pods or allspice berries, lightly crushed (or substitute 2 pinches ground cardamom or ground allspice
- 1 cup orange juice
- ⅓ to ½ cup fresh lemon juice, to taste
- Combine the cranberries, water, sugar, and spices in a 5- to 6-quart heavy pot. Bring to a boil, stirring occasionally, over medium-high heat. Lower the heat so the mixture boils gently and cook, stirring occasionally until the cranberries have burst and are soft, about 15 to 20 minutes. Let cool 5 minutes.
- Force the mixture through a very fine-mesh sieve into a large bowl, discarding solids. Stir in the orange juice and lemon juice to taste. Refrigerate, covered, until very cold, at least 2 hours and up to 2 days if desired.
- Freeze in an ice cream maker according to manufacturer’s directions. Transfer to a pre-chilled airtight non-reactive container and freeze until firm, at least 2 hours. Makes a very generous 1 quart.
Recipe by KitchenLane at https://kitchenlane.com/2015/12/cranberry-orange-sorbet.html
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