Cranberry Orange Sorbet Food

CRANBERRY-ORANGE SORBET

Steps:

• Heat the cranberries, water, sugar, and zest in a saucepan until the liquid begins to boil; boil 1 minute, then remove from heat; cover and let stand 30 minutes.
• Pass the cranberries and their liquid through a food mill fitted with a fine disk or puree in a blender or food processor and then press the puree through a sieve to remove any large bits of cranberry skin.
• Stir in the orange juice and liqueur.
• Chill mixture thoroughly (preferably overnight), then freeze in ice cream maker according to manufacturer's directions.

CRANBERRY AND ORANGE THYME SORBET

Steps:

• Bring the cranberries, sugar, water, and orange zest to a boil in a medium (3-quart) saucepan. Partially cover the pan and boil until most of the cranberries pop, about 5 minutes. Stir in the thyme sprigs, remove from the heat, cover tightly, and steep for 30 minutes. Pour the fruit mixture into a fine sieve set on top of a deep bowl. Stir and press down on the fruit with the back of a large spoon to extract as much juice and pulp as you can, leaving the skins and thyme behind in the sieve. Refrigerate the strained mixture until thoroughly chilled. Stir in the orange juice. Freeze in an ice cream make according to the manufacturer's directions.

CRANBERRY SORBET

Steps:

• Place all the ingredients EXCEPT 2 cups of the orange juice in a blender & blend until smooth.
• Transfer mixture to a 2-quart saucepan over medium heat & bring to a boil.
• Remove from heat, add remaining 2 cups of orange juice & mix well.
• Pour mixture into a flat plastic 2-quart container & place in the freezer.
• When mixture is completely frozen, cut it with a sharp, sturdy knife into 1 1/2 inch cubes.
• Place cubes in a food processor & process until completely pulverized, then serve immediately or place in a plastic container & return to the freezer until ready to use.

CRANBERRY SORBET

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.