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.
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 SAUCE WITH APPLES
Fall flavors! Traditional cranberry sauce with the addition of Granny Smith apples. The pectin in the apples helps the sauce to set and brings another layer of flavor to a classic recipe. Make it several days in advance to relieve some of the holiday stress.
Provided by Baking Nana
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes
Time 30m
Yield 10
Number Of Ingredients 5
Steps:
- Place cranberries, apples, water, sugar, and cinnamon in a medium saucepan. Bring to a boil. Reduce heat to low and simmer until cranberries pop and apples are soft, about 20 minutes.
- Let cool completely before refrigerating.
Nutrition Facts : Calories 111.8 calories, Carbohydrate 29.4 g, Fiber 2.4 g, Protein 0.3 g, Sodium 1.8 mg, Sugar 25.7 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 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
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.
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
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