CRANBERRY JUICE SORBET
Enjoy this frosty and refreshing Cranberry Juice Sorbet, made with fat-free evaporated milk and sugar-free cranberry gelatin. You'll love taking a scoop out of this Cranberry Juice Sorbet as a treat yourself moment.
Provided by My Food and Family
Categories Home
Time 4h45m
Yield Makes 8 servings.
Number Of Ingredients 3
Steps:
- Bring 1-1/2 cups of the juice to boil in small saucepan. Stir into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in remaining 1-1/2 cups juice and milk. Pour into 13x9-inch pan. Freeze 1-1/2 hours or until frozen 1 inch from edges. Spoon mixture into food processor container; cover. Process until smooth. Pour into bowl; cover.
- Freeze 3 hours or until firm. Spoon or scoop into dessert dishes. Store leftover sorbet in freezer.
Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 85 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
CRANBERRY-PORT SORBET
A refreshing palate cleanser is just what you need after a big meal. This cranberry sorbet has the right balance of sweetness and tartness.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 4h
Yield Makes 3 cups
Number Of Ingredients 5
Steps:
- Bring all ingredients to a boil in a medium saucepan. Reduce heat to medium-low. Simmer, stirring occasionally, until cranberries are tender, about 20 minutes. Let cool for 15 minutes. Remove zest.
- Working in 2 batches, puree cranberry mixture in a blender until smooth. Strain through a fine sieve into a bowl, pressing to extract juice; discard solids. Refrigerate until chilled, about 2 hours. (You can also set the bowl in an ice-water bath to chill more quickly.)
- Freeze mixture in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container. Freeze for at least 1 hour before serving.
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 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 SORBET
This recipe was found in the 2001 As You Like It Cookbook. Preparation time does not include the time needed for the finished mixture to freeze.
Provided by Sydney Mike
Categories Frozen Desserts
Time 13m
Yield 6 cups, 12 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 173.9, Fat 0.2, Sodium 98.4, Carbohydrate 44, Fiber 0.9, Sugar 40.9, Protein 0.6
SIMPLE PORT & CRANBERRY SAUCE
The big occasion just wouldn't be the same without a colourful cranberry sauce on the side.
Provided by Sara Buenfeld
Categories Condiment, Dinner, Lunch
Time 20m
Number Of Ingredients 3
Steps:
- Tip the port and sugar into a pan and bring to the boil. Add the cranberries, then cook for 5 mins for frozen and 8-10 mins for fresh until tender, but holding their shape. The sauce will thicken as it cools. Will keep in the fridge for 1 week or freeze for up to 6 weeks. Thaw for 2 hrs or overnight before serving.
Nutrition Facts : Calories 151 calories, Carbohydrate 29 grams carbohydrates, Sugar 30 grams sugar, Fiber 2 grams fiber, Sodium 0.02 milligram of sodium
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.
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