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.
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 ICE
A frozen cranberry sorbet, cut into squares, that goes great with turkey. My kids love it!
Provided by Debbie Thomas
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Yield 12
Number Of Ingredients 4
Steps:
- In a large pot, add cranberries and enough water to cover. Boil until cranberries begin to pop. Drain and put through a food mill placed over a large bowl.
- While still warm add sugar to dissolve in the warm berries. The amount of sugar may vary depending on the tartness of the berries, so if you decide to add more sugar remember that the mixture will be tarter when it has been frozen.
- After dissolving the sugar in the berries, stir in fresh squeezed orange juice and fresh squeezed lemon juice. Pour in 8 or 9 inch square pan and freeze overnight. Take out of the freezer 5-10 minutes before cutting.
Nutrition Facts : Calories 171.5 calories, Carbohydrate 44.6 g, Fat 0.1 g, Fiber 2.7 g, Protein 0.5 g, Sodium 1.6 mg, Sugar 38.2 g
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.
FRESH CRANBERRY SORBET
This fresh cranberry sorbet is a briskly refreshing complement to a heavy Thanksgiving dinner. It soothes and reawakens taste buds to its tartly sweet and icy flavor. Frozen in ramekins and removed right before serving, it's easy and pretty. Marlene Sorosky's Year Round Holiday Cookbook
Provided by Lynnda Cloutier
Categories Fruit Desserts
Number Of Ingredients 7
Steps:
- 1. Wash cranberries in strainer under cold running water. Put them in a medium pan with 4 cups water. Bring to a boil over high heat; reduce heat to low, cover tightly and simmer for 10 to 12 minutes or til they can be easily mashed against the side of the pan with a spoon. Stir in sugar and lemon juice. Puree cranberries and cooking liquid in batches in food processor with metal blade. Strain into bowl. Discard skins. Pour mixture into 2 or 3 ice cube trays. Freeze til solid. May be frozen for 1 week. Put a few cubes of cranberry ice into food processor with metal blade. Process til broken up and continue processing while dropping cubes one at a time through feed tube. You will need to do this step in batches. Ad each batch become finely pureed land snowy, remove to a bowl. Place in freezer. When all batches have been processed and sorbet has hardened somewhat, scoop into 8 small ramekins, custard cups or soufflé dishes. to garnish: Put cranberries on cake rack over cookie sheet. Brush cranberries lightly with water. sprinkle lightly with sugar. Put on top of sorbet. Cover loosely with foil and return to freezer. May be frozen overnight. Before serving, put a sprig of mint next to cranberries. Makes about 1 quart or 8 servings.
APPLE SORBET
Categories Fruit Juice Blender Ice Cream Machine Dessert Freeze/Chill Kid-Friendly Low Sodium Frozen Dessert Lemon Apple Vegan Simmer Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 3 cups
Number Of Ingredients 4
Steps:
- In a large saucepan combine all ingredients and a pinch salt and simmer, uncovered, 10 minutes, or until apples are very tender. Strain mixture through a sieve into a blender and add half of solids in sieve to blender, discarding remaining solids. Purée apple mixture and chill until cold. Freeze sorbet in an ice-cream maker. Sorbet may be made 1 week ahead.
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 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
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- 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.
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