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 SORBET FROZEN COSMOPOLITAN
A family favorite served on holidays taken a step further to become my favorite after-dinner drink. This recipe requires a sieve. Trust me, if you don't have one, then go out and get one because you'll find lots to use it for!
Provided by caustichild
Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes
Time 8h15m
Yield 4
Number Of Ingredients 9
Steps:
- Stir gelatin into 3 cups water in a bowl until dissolved.
- Place cranberries into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until skins pop open, 10 to 15 minutes. Drain cranberries through a sieve.
- Combine cranberries, gelatin-water mixture, and sugar in a pot; bring to a simmer. Cook and stir cranberry mixture until sugar is dissolved, 5 to 10 minutes. Set aside to cool; stir in lemon juice.
- Pour cranberry mixture into a container and cover; freeze 8 hours or overnight.
- Blend 2 cups cranberry sorbet, vodka, triple sec, lime juice, and ice cubes in a blender until smooth. Pour cosmopolitan mixture into 4 martini glasses.
Nutrition Facts : Calories 621.8 calories, Carbohydrate 124.7 g, Fat 0.2 g, Fiber 4.5 g, Protein 2 g, Sodium 14.2 mg, Sugar 113.7 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
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
REFRESHING CRANBERRY SHERBET
Heavy holiday dinners call for a refreshing dessert such as this colorful sherbet. Lemonade and orange juice a pleasant citrus taste. -Mary Ann Bostic, Sinks Grove, West Virginia
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2-1/2 quarts.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine cranberries and water. Cook over medium heat until berries pop, about 15 minutes. Remove from the heat. Stir in sugar until dissolved., Transfer cranberry mixture to a food processor. Add the lemonade concentrate, orange juice concentrate, milk, lemon juice and salt; cover and process until smooth., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze for 4 hours or until firm.
Nutrition Facts : Calories 179 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 37mg sodium, Carbohydrate 45g carbohydrate (43g sugars, Fiber 1g fiber), Protein 1g protein.
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.
MULLED WINE AND CRANBERRY SORBET
This sorbet is always a great addition to our Nantucket Stroll Weekend menu. I love serving it alongside my Grandma Fern's hazelnut shortbreads, or her famous molasses cookies.
Provided by Food Network
Categories dessert
Time 1h45m
Yield 2 quarts
Number Of Ingredients 7
Steps:
- Combine the cranberries, red wine, 2 1/2 cups water, allspice, cinnamon sticks, whole cloves, orange zest, orange juice and vanilla bean in a saucepot. Cook over medium heat for 20 to 30 minutes. The cranberries will have become very soft and the liquid will be reduced by about 20-percent.
- Strain the mixture through a sieve fine enough to catch the spices, pushing lightly to extract some of the cranberry pulp. Chill the sorbet mixture thoroughly and spin in an ice cream maker until frozen.
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 SORBET
Categories Dessert No-Cook Kid-Friendly Low Sodium Cranberry Vegan Gourmet Small Plates
Yield Makes about 3 cups
Number Of Ingredients 3
Steps:
- Scrape seeds from vanilla pod and whisk together with frozen cranberry juice and water. Freeze mixture in an ice-cream maker. Transfer sorbet to an airtight container and freeze to harden.
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5/5 (1)Total Time 45 minsCategory DessertCalories 232 per serving
- Place the berries in a saucepan with the sugar and water, cover, and simmer over medium heat, stirring occasionally, until the berries are softened, 15 to 30 minutes, depending on the heat and your berries.
- Purée the cranberry mixture in a food processor or blender. Strain the mixture, discarding the solids. Let cool to room temperature.
- Cover and refrigerate the cranberry mixture until chilled through, at least 4 hours and preferably overnight. Transfer to an ice-cream machine and process according to the manufacturer’s instructions. Serve immediately or transfer to a resealable container and freeze for as long as you can resist temptation.
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Reviews 52Category DessertCuisine AmericanTotal Time 40 mins
- Combine the sugar and water in a medium saucepan over medium heat, stirring until the sugar has completely dissolved.
- Add the cranberries and salt, and bring to a low boil. Cover, reduce the heat to medium-low, and cook for 10 minutes (the cranberries should be completely soft at this point). Remove the pan from heat (leaving the lid on) and cool the cranberry mixture to room temperature.
- Once cool, using a blender or food processor, puree together the cranberry mixture (including any juices), orange juice and Cointreau until completely smooth. Press the mixture through a fine-mesh sieve into a clean bowl. Cover and refrigerate at least 8 hours (or overnight) to chill completely.
- Freeze the mixture in an ice cream maker according to the manufacturer's directions. Store in an airtight container in the freezer.
CRANBERRY SORBET - WOMAN'S DAY
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Servings 8Total Time 12 hrsCategory Vegan, Thanksgiving, DessertCalories 255 per serving
- In a medium saucepan, bring cranberries, sugar, 2 1⁄2 cups water and the sliced ginger to a boil.
- Strain into a bowl, pressing and stirring with a rubber or silicone spatula to extract as much cranberry mixture as possible.
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4.5/5 (2)Calories 82 per servingTotal Time 2 hrs 20 mins
- Line the inside of an 8x4x2-inch loaf pan with plastic wrap; set aside. In a medium saucepan, combine water, sugar, and cranberries. Cook over medium heat until mixture just boils, stirring to dissolve sugar. Remove from heat. Cool slightly. Pour, half at a time, into a blender or food processor. Cover and blend or process until mixture is nearly smooth. Strain through a fine mesh sieve (should have 2 to 2-1/2 cups sieved cranberry mixture).
- Pour sieved mixture into lined loaf pan. Cover and freeze for 2 hours or until mixture is nearly frozen. Stir well, scraping frozen mixture from sides of pan. Spread mixture evenly. Cover and freeze overnight.
- To serve, let stand at room temperature for 5 to 10 minutes. Spoon into dessert cups or dishes. Makes 8 to 10 servings.
CRANBERRY AND RASPBERRY SORBET - GOOD HOUSEKEEPING
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Servings 4Total Time 25 minsEstimated Reading Time 4 mins
- Take off heat. Measure the cranberry and raspberry juice drink into a jug, then add 75ml (3fl oz) of the sugar syrup (leave remaining syrup in the pan) and the lemon juice.
- Transfer to an ice-cream machine and follow manufacturer's instructions to churn until frozen (see TIP).
CRANBERRY RED WINE SORBET - JUST A TASTE
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- Combine the cranberries, sugar, red wine, water, orange zest and salt in a large heavy-bottomed saucepan over medium heat. Stir the mixture at a simmer until the sugar is dissolved and the cranberries pop and begin to soften.
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