Cranberry And Vanilla Bean Sorbet Recipes

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.

MULLED WINE AND CRANBERRY SORBET

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

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.

CRANBERRY AND VANILA SORBET

Steps:

• In a saucepan combine first 4 ingredients (cranberries - salt), scrape seeds from vanilla bean and add bean to mixture and bring to a boil over medium heat, stirring until sugar dissolves. Reduce heat to low and simmer for 10 more minutes or until cranberries pop. Cool to room temperature.
• Remove vanilla bean.
• Working in batches puree mixture in a blender and then strain into a large bowl discarding solids. Stir in lemon juice. Refrigerate for 4 hours or overnight or until chilled.
• Transfer mixture to ice cream maker and process according to directions. Transfer to a container, cover and freeze.