Duo Of Chocolate And Cranberry Sorbets Recipes

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CRANBERRY-PORT SORBET



Cranberry-Port Sorbet image

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

12 ounces fresh or thawed frozen cranberries (3 1/2 cups)
3 cups water
1 1/2 cups sugar
1 cup ruby port
3 strips lemon zest (each about 3 inches long), plus 1 tablespoon fresh lemon juice

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.

CHOCOLATE SORBET



Chocolate sorbet image

Choose really dark chocolate and cocoa for this unusual low-fat sorbet

Provided by Mary Cadogan

Categories     Dessert, Dinner

Time 3h

Number Of Ingredients 4

200g caster sugar
50g cocoa
50g dark chocolate , finely chopped
1 tsp vanilla extract

Steps:

  • Tip the sugar into a bowl, sift in the cocoa and stir. Bring 600ml water to the boil in a medium saucepan. Whisk in the sugar and cocoa and return to a gentle simmer. Simmer, uncovered, for 5 mins, whisking occasionally. Remove from the heat and stir in the chocolate and vanilla until the chocolate has melted.
  • Cool the mixture, then put in the fridge for several hrs or overnight until well chilled. Make the sorbet in an ice-cream machine or pour into a rigid plastic container, preferably bowl shaped, and freeze until frozen 3cm from the edges. Whisk to break down the ice crystals, then freeze again for 1 hr more. Whisk and freeze again one more time, then leave until completely frozen.
  • Before serving, transfer to the fridge for 30 mins to make scooping easier.

Nutrition Facts : Calories 221 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 42 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.05 milligram of sodium

CRANBERRY SORBET



Cranberry Sorbet image

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

2 cups cranberries, thawed if frozen (fresh or frozen)
2 cups granulated sugar
1/2 teaspoon sea salt
4 cups orange juice

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

CRANBERRY SORBET



Cranberry Sorbet image

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

1 pound fresh or frozen cranberries (4 cups; thawed if frozen)
5 cups water
2 1/2 cups sugar
3/4 cup fresh lemon juice
1/3 cup fresh orange juice
Garnish: fresh mint sprigs
Special Equipment
an ice cream maker

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.

DOUBLE-CHOCOLATE CRANBERRY COOKIES



Double-Chocolate Cranberry Cookies image

These chocolate cookies get an extra dose of Christmas spirit thanks to festive dried cranberries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 15 large cookies

Number Of Ingredients 11

16 ounces bittersweet chocolate, coarsely chopped
1 cup all-purpose flour, (spooned and leveled)
3 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon coarse salt
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup granulated sugar
1/2 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup dried cranberries

Steps:

  • Preheat oven to 350 degrees, with racks in upper andlower thirds. Place 10 ounces chocolate in aheatproof bowl set over (not in) a saucepan ofsimmering water. Stir until melted; set aside.In a medium bowl, whisk together flour, cocoa,baking powder, and salt.
  • In a large bowl, using an electric mixer, beatbutter and sugars until light and fluffy. Add eggsand vanilla; beat until combined. Beat in meltedchocolate. With mixer on low, gradually add flourmixture; beat just until combined (do not overmix).Fold in 6 ounces chocolate and cranberries.
  • Drop dough by 1/4 cupfuls, 3 inches apart, ontoparchment-lined baking sheets. In batches, bakecookies until edges are dry and tops are cracked,15 to 17 minutes, rotating sheets halfway through.Let stand on sheets 3 minutes, then transferto wire racks to cool.

Nutrition Facts : Calories 323 g, Fat 20 g, Fiber 2 g, Protein 4 g

DOUBLE CHOCOLATE CRANBERRY COOKIES



Double Chocolate Cranberry Cookies image

Oatmeal, 2 kinds of chocolate, dried cranberries and a drizzle on top come together to make one terrific cookie! The sunflower seeds add the salty crunch that you would normally get from nuts. You can take these cookies to schools that are nut-free so they are great for lunches or a gift for a teacher!

Provided by Nif_H

Categories     Dessert

Time 25m

Yield 24 cookies

Number Of Ingredients 17

3/4 cup butter, room temperature
1/2 cup brown sugar, packed
1 egg
1 teaspoon vanilla
3/4 cup old fashioned oats, rolled
3/4 cup all-purpose flour
1/4 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/3 cup dried cranberries
1/3 cup sunflower seeds (shelled, toasted and salted)
1/2 cup white chocolate chips
1 cup icing sugar
1 tablespoon water (will need more)
1/2 teaspoon vanilla

Steps:

  • Preheat oven to 350°F.
  • Using a hand mixer, cream together butter and brown sugar in a large bowl. Add the egg and vanilla and beat until thoroughly mixed.
  • In a medium bowl, stir together oats, flour, cocoa powder, baking soda, salt, cinnamon and nutmeg. Slowly add dry ingredients to butter mixture, using the hand mixer set to lowest setting.
  • With a spoon, stir in cranberries, sunflower seeds and chocolate chips. Drop cookie dough by the teaspoonful on a baking sheet lined with parchment paper.
  • Bake cookies for 12 to 15 minutes. Remove from oven and let sit for 2 minutes before removing and placing on a cooling rack. The cooling rack should be on top of a baking sheet or wax paper - something to catch the icing drips.
  • Meanwhile, in a small bowl, mix icing sugar, water and vanilla until smooth. If necessary, add tiny amounts of water until mixture can be drizzled. When cookies have cooled, dip a fork in the icing mixture. Let the icing lightly drizzle over the cookies, moving the fork back and forth above the cookies.

DUO OF CHOCOLATE AND CRANBERRY SORBETS



Duo of Chocolate and Cranberry Sorbets image

Yield Makes 6 to 8 servings

Number Of Ingredients 11

1 cup sugar
1/4 cup unsweetened cocoa powder
3 cups water
8 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
2 cups fresh or frozen cranberries
1 1/4 cups sugar
1 1/4 cups water
1/2 cup frozen cranberry juice concentrate
1 teaspoon fresh lemon juice
2 tablespoons grated orange peel
Orange slices or orange peel strips (optional)

Steps:

  • Whisk sugar and cocoa in heavy large saucepan until blended. Whisk in 3 cups water; add chocolate. Bring mixture just to boil over medium-high heat, whisking constantly. Reduce heat to medium; simmer 1 minute, whisking occasionally. Remove from heat; strain into medium bowl. Cool to room temperature. Process mixture in ice cream maker according to manufacturer's instructions. Transfer sorbet to container; freeze until solid, at least 6 hours. (Can be made 1 week ahead. Keep frozen.)
  • Combine first 5 ingredients in large saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to medium and simmer until cranberries pop and are soft, stirring occasionally, about 5 minutes. Puree in batches in blender until smooth. Strain into medium bowl. Mix in grated orange peel. Cool to room temperature. Process mixture in ice cream maker according to manufacturer's instructions. Transfer sorbet to container; cover and freeze. (Can be made 1 week ahead. Keep frozen.)
  • Scoop chocolate and cranberry sorbets into dessert bowls. Garnish with orange slices, if desired.

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