CRANBERRY SHERBET
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
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.
ORANGE SHERBET
Steps:
- In the bowl of a food processor combine all of the ingredients except the milk and process until the sugar is dissolved, approximately 1 minute. Transfer the mixture to a mixing bowl and whisk in the milk. Cover the bowl and place in the refrigerator until the mixture reaches 40 degrees F or below, approximately 1 hour.
- Pour the mixture into an ice cream maker and process until it is the consistency of soft serve ice cream. You may serve now or transfer to a lidded container and place in freezer until firm, approximately 3 hours.
CRANBERRY BUTTERMILK SHERBET
Light, refreshing cranberry sherbet is a great change of pace from rich, holiday food. It's also popular on a hot, summer day. The buttermilk adds a nice tang. -Lisa Speer, Palm Beach, Florida
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 1 quart.
Number Of Ingredients 11
Steps:
- In a small saucepan, combine first six ingredients; cook over medium heat until the berries pop, about 15 minutes. Discard cinnamon stick. Mash cranberry mixture; chill., In a large bowl, combine buttermilk, sugar, corn syrup, lemon juice and salt; add cranberry mixture. Pour into cylinder of ice cream freezer; freeze according to the manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm.
Nutrition Facts : Calories 366 calories, Fat 1g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 148mg sodium, Carbohydrate 92g carbohydrate (63g sugars, Fiber 1g fiber), Protein 3g protein.
CRANBERRY ORANGE SHERBET
Sherbets made in the refrigerator used to be common when I was growing up -- Here's an orange & cranberry combination made just that way! Preparation time does not include the time needed for the sherbet to freeze.
Provided by Sydney Mike
Categories Frozen Desserts
Time 20m
Yield 2 quarts, 10 serving(s)
Number Of Ingredients 7
Steps:
- Soften gelatin in 1/2 cup of cold water.
- In saucepan, combine cranberries, sugar, orange juice & 1 1/4 cups water, & bring to boil, cooking until cranberries pop.
- Add gelatin mixture to hot cranberries, & stir until completely dissolved.
- Remove from heat & cool.
- Pour cooled cranberry mixture, a little at a time, into blender & blend until smooth.
- Add cream, & continue blending until well mixed.
- Pour mixture into refrigerator tray, & freeze until slushy.
- Remove from tray & beat mixture at high speed until thick & creamy.
- Put back in refrigerator tray & freeze until firm.
Nutrition Facts : Calories 254.7, Fat 4.8, SaturatedFat 2.9, Cholesterol 15.8, Sodium 25.1, Carbohydrate 48.2, Fiber 1.6, Sugar 44, Protein 7
HOLIDAY PUNCH
Provided by Ree Drummond : Food Network
Categories beverage
Time 5m
Yield 15 to 20 servings
Number Of Ingredients 3
Steps:
- Line a baking pan with parchment, place scoops of the sherbet in the pan and freeze until firm, 30 minutes.
- Place the frozen scoops of sherbet in a large punch bowl and add the cranberry juice and ginger ale; stir gently. Serve immediately.
CHRISTMAS SHERBET PUNCH
Ree Drummond's Christmas sherbet punch from Food Network is a fun retro-style centerpiece for your holiday party.
Provided by Ree Drummond : Food Network
Categories beverage
Time 5m
Yield 20 servings
Number Of Ingredients 3
Steps:
- Make sure all the ingredients are very cold. Scoop the sherbet into a large punch bowl, then pour in the cranberry juice and ginger ale and stir gently.
ORANGE CRANACHAN
This seasonal pud makes a delicious yet light ending to a hearty meal
Provided by Good Food team
Categories Dessert, Dinner
Time 20m
Number Of Ingredients 6
Steps:
- Slice the top and bottom off each orange and sit them on a board. Using a sharp knife, cut down between the peel and flesh until all the peel and pith have been removed. Cut between each membrane to remove all the segments. Roughly chop and set aside.
- Heat a non-stick frying pan over a medium heat. Dry-fry the oatmeal, stirring often, for 3-5 mins. It should start to smell nutty, but don't let it burn. Tip the oatmeal onto a plate to cool.
- Whisk the cream and whisky together to soft peaks. Carefully fold in the yogurt, oatmeal and honey until just combined. Spoon half the mixture into 4 serving glasses and top with half the orange. Repeat layer with the remaining ingredients and serve drizzled with extra honey, if you like.
Nutrition Facts : Calories 318 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 18 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 0.11 milligram of sodium
CRAN-ORANGE ICEBOX COOKIES
These are among my family's favorite cookies around Christmas. The cran-orange flavor makes them special. -Nancy Rollag, Kewaskum, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 5 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in the egg, milk and vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well., Transfer 1 cup dough to a small bowl; stir in orange zest and set aside. To the remaining dough, add cranberries, pecans and, if desired, food coloring; divide in half., Line an 8x4-in. loaf pan with waxed paper. Press 1 portion of cranberry dough evenly into pan; top with orange dough, then remaining cranberry dough. Cover and refrigerate for 2 hours or until firm., Remove dough from pan; cut in half lengthwise. Cut each portion into 1/4-in. slices. Place 1 in. apart on lightly greased baking sheets., Bake at 375° until edges begin to brown, 8-10 minutes. Remove to wire racks. Store in an airtight container.
Nutrition Facts : Calories 90 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 41mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
CRANBERRY ORANGE QUICK BREAD
Rich and hearty fruit bread, appropriate for breakfast, brunch or just a snack. My in-laws gobbled it up for Thanksgiving!
Provided by ZETA426
Categories Bread Quick Bread Recipes Fruit Bread Recipes Cranberry Bread Recipes
Time 1h5m
Yield 20
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 8x4 inch loaf pans.
- In a large bowl, stir together the flour, baking powder, baking soda, salt, and white sugar. Mix in the melted butter until the mixture looks crumbly. Stir in the cranberries and oranges. In a separate bowl or large measuring cup, whisk together the eggs, milk, sour cream, vanilla and orange extract. Pour the liquid ingredients into the bowl with the dry ingredients and stir just until blended. Divide the batter evenly between the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the crown comes out clean, about 40 minutes. Cool in the pans for a while, then remove from the pans and place on wire racks to cool completely.
Nutrition Facts : Calories 211.5 calories, Carbohydrate 33.9 g, Cholesterol 35.3 mg, Fat 7.3 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 4.3 g, Sodium 159 mg, Sugar 19.5 g
FRESH ORANGE SHERBET
Unlike ice cream, store-bought sherbet is usually third-rate. If you want a really good fruit sherbet, do you have to make it yourself? YES! If using a canister-style ice cream machine, freeze the canister for at least 12 hours or, preferably, overnight. If the canister is not thoroughly frozen, the sherbet will not freeze beyond a slushy consistency. For the freshest, purest orange flavor, use freshly squeezed unpasteurized orange juice (either store-bought or juiced at home). Pasteurized fresh-squeezed juice makes an acceptable though noticeably less fresh-tasting sherbet. Do not use juice made from concentrate, which has a cooked and decidedly unfresh flavor. Vodka can be substituted for the Triple Sec, but I prefer the citrus flavor of the Triple Sec. Prep time includes juice chilling time. Adapted from Cook's Illustrated (America's Test Kitchen.
Provided by TxGriffLover
Categories Frozen Desserts
Time 3h50m
Yield 1 quart
Number Of Ingredients 7
Steps:
- Process zest, sugar, and salt in food processor until damp, ten to fifteen 1-second pulses. With machine running, add orange juice and lemon juice in slow, steady stream; continue to process until sugar is fully dissolved, about 1 minute.
- Strain mixture through nonreactive fine-mesh strainer into medium bowl; stir in Triple Sec, then cover with plastic wrap and chill in freezer until very cold, about 40 degrees, 30 to 60 minutes. (Alternatively, set bowl over larger bowl containing ice water.) Do not let mixture freeze.
- When mixture is cold, using whisk, whip cream in medium bowl until soft peaks form. Whisking constantly, add juice mixture in steady stream, pouring against edge of bowl. Immediately start ice cream machine and add juice/cream mixture to canister; churn until sherbet has texture of soft-serve ice cream, 25 to 30 minutes.
- Remove canister from machine and transfer sherbet to storage container; press plastic wrap directly against surface of sherbet and freeze until firm, at least 3 hours. (Can be wrapped well in plastic wrap and frozen for up to one week.) To serve, let sherbet stand at room temperature until slightly softened and instant-read thermometer inserted into sherbet registers 12 to 15 degrees.
Nutrition Facts : Calories 1562.1, Fat 59.7, SaturatedFat 36.7, Cholesterol 217.5, Sodium 356.6, Carbohydrate 261.4, Fiber 1.8, Sugar 242.8, Protein 7
ORANGE SHERBET PUNCH
Make and share this Orange Sherbet Punch recipe from Food.com.
Provided by The Range Rover
Categories Punch Beverage
Time 5m
Yield 20 cups
Number Of Ingredients 3
Steps:
- You combine sherbet and pineapple juice in a punch bowl and stir well.
- Add soda and stir until sherbet is almost dissolved.
- Serve punch immediately.
CRANBERRY SORBET
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
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 AND ORANGE-SHERBET PUNCH
For a frothy top layer, spoon orange sherbet over this cranberryvodka punch and sip from the glass -- no spoon necessary.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 8
Steps:
- Bring water and cranberries to a boil in a large pot. Reduce heat, and simmer for 15 minutes. Strain into a large punch bowl, pressing gently on solids. Discard solids. Add granulated sugar, stirring until sugar dissolves. Cover, and refrigerate for up to 1 day.
- Thread several cranberries onto each of 12 small skewers. Brush with egg white, and sprinkle with superfine sugar. Let dry on a nonstick baking mat.
- Add club soda, and vodka if using, to bowl. Top with sherbet, and serve with cranberry skewers.
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