CRANBERRY AND APPLE-CIDER SORBET
Celebrate the holidays with a touch of something sweet, made with minimum of fuss.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 4h30m
Yield Makes 1 quart
Number Of Ingredients 4
Steps:
- In a large saucepan, bring cranberry juice, cider, and sugar to a boil over medium-high heat. Cook, stirring, until sugar is dissolved, 2 to 3 minutes. Remove from heat; stir in lemon juice.
- Transfer to a 9-by-13-inch baking dish. Freeze for 2 hours, then mash with a fork. Cover, and continue freezing until set, at least 2 hours and up to overnight.
- Transfer sorbet to a food processor; puree until smooth. Transfer to an airtight container; refreeze until ready to serve.
Nutrition Facts : Calories 107 g
CRANBERRY AND APPLE-CIDER SORBET
Steps:
- In a large saucepan, bring juice, cider, and sugar to a boil over medium-high heat. Cook, stirring, until sugar is dissolved, about 3 minutes. Remove from heat; stir in lemon juice.
- Transfer to a 9-by-13-inch nonreactive baking dish. Freeze for 2 hours, then mash with a fork. Cover with plastic wrap and return to freezer until set, at least 2 hours or up to 1 day.
- Purée sorbet in a food processor until smooth. Transfer to an airtight container and freeze until set, at least 2 hours (or up to 1 week), before serving.
- Nutrition Information
- (Per Serving)
- Calories: 107
- Fat: 0.1g
- Protein: 0g
- Carbohydrates: 27.4g
- Fiber: 0.1g
FRESH CRANBERRY APPLE SORBET
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
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
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
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 APPLE CIDER
"I love to start this soothing cider in the slow cooker on nights before my husband goes hunting," says Jennifer Naboka of North Plainfield, New Jersey. "Then he can fill his thermos and take it with him out into the cold. The cider has a terrific fruit flavor we both enjoy." -Jennifer Naboka, North Plainfield, New Jersey
Provided by Taste of Home
Time 2h10m
Yield 10 servings (about 2-1/2 quarts).
Number Of Ingredients 7
Steps:
- In a 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 2 hours or until cider reaches desired temperature. Discard cinnamon stick. If desired, remove fruit with a slotted spoon before serving.
Nutrition Facts : Calories 118 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 12mg sodium, Carbohydrate 29g carbohydrate (27g sugars, Fiber 1g fiber), Protein 0 protein.
APPLE CIDER SORBET
The "apple cider" here is not the spiced stuff you find in the grocery store in fall. It's unspiced, filtered apple juice produced by companies such as Martinelli's. If you can't find it, premium apple juice is a closer substitution than spiced apple cider. Be sure to let this "ripen" for a few hours in the freezer (included in prep time); otherwise it will taste like frozen sugar water.
Provided by SaraStar
Categories Frozen Desserts
Time 5h10m
Yield 1 1/2 pints, 6 serving(s)
Number Of Ingredients 3
Steps:
- Combine water and sugar in a 2qt saucepan. Bring to a boil. Reduce heat to low and simmer WITHOUT STIRRING for 5 minutes or until sugar is dissolved. Allow to cool completely (this may take a couple of hours). Stir in cider.
- Freeze in an ice cream freezer according to manufacturer's instructions. (Probably 30 minutes.).
- Leave in freezer to ripen for at least two hours before serving.
CIDER SORBET
Make and share this Cider Sorbet recipe from Food.com.
Provided by dicentra
Categories Frozen Desserts
Time 40m
Yield 1 quart
Number Of Ingredients 3
Steps:
- Bring the cider to a simmer in a medium saucepan. Add the sugar and stir until it is completely dissolved. Remove from the heat and pour the cider into a jar or bowl. Refrigerate until cold or overnight.
- Stir in the lemon juice, then freeze in 1 or 2 batches in your ice cream machine according to the manufacturer's instructions. When finished, the sorbet will be soft but ready to eat. For firmer sorbet, transfer to a freezer safe container and freeze at least 2 hours.
- Makes about 1 quart.
- Variations:.
- CIDER COMFORT SORBET Add 1/2 cup Southern Comfort before freezing. Proceed with the recipe as directed.
- CRANBERRY CIDER SORBET Substitute 1 1/2 cups cranberry juice for 1 1/2 cups of the cider. Proceed with the recipe as directed.
- LEMONGRASS CIDER SORBET Slice a 6" piece of fresh lemongrass into 1" pieces. Add to the pan along with the sugar. Proceed with the recipe as directed, removing the lemongrass before freezing.
- MAPLE CIDER SORBET Substitute 1/2 cup maple syrup for 1/2 cup of the sugar. Proceed with the recipe as directed.
- SPICED CIDER SORBET Add 1 teaspoon grated fresh orange zest and 1/2 teaspoon ground cinnamon to the pan along with the sugar. Proceed with the recipe as directed.
Nutrition Facts : Calories 1178.8, Fat 0.1, Sodium 104.3, Carbohydrate 305.4, Fiber 0.1, Sugar 300.6, Protein 0.2
MULLED APPLE CIDER SORBET
Categories Ice Cream Machine Dessert Freeze/Chill Low Sodium Apple Fall Vegan Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 1/4 quarts
Number Of Ingredients 4
Steps:
- In a large saucepan combine the cider, the cinnamon stick, the sugar, and a pinch of salt and boil the mixture for 5 to 10 minutes, or until the liquid is reduced to about 4 cups. Stir in the lemon juice, strain the mixture through a fine sieve into a bowl, and chill it, covered, until it is cold. Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions.
HOT CRANBERRY-APPLE CIDER
Warm up with a mug of our delicious cider made with cranberry juice, apple cider, brown sugar and cinnamon. For an adult version, add some spiced rum or cinnamon schnapps!
Provided by By Betty Crocker Kitchens
Categories Beverage
Time 25m
Yield 12
Number Of Ingredients 7
Steps:
- In 4-quart saucepan, mix all ingredients. Heat to boiling. Reduce heat; simmer uncovered 15 minutes. Strain.
- Pour into stemmed mugs and add a shot of spiced rum or cinnamon schnapps if desired.
- Garnish with fresh orange slices. Serve hot.
Nutrition Facts : Calories 110, Carbohydrate 27 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 10 mg, Sugar 23 g, TransFat 0 g
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4.3/5 (10)Total Time 3 hrs 40 minsCategory DessertCalories 144 per serving
- Combine the sugar and water in a small saucepan and cook over high heat until the sugar has dissolved. Allow the simple syrup to cool. (You can do this the day before and refrigerate until ready to use)
- Add the simple syrup, apple cider and cinnamon to an already chilled ice cream maker insert and churn for 30 minutes.
- Place the sorbet in a container, cover and freeze for at least 3 hours or until the sorbet can be scooped.
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