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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A tart sorbet Ingredients:
1/2 lb fresh cranberries (about 2 cups) |
1 cup sugar, plus |
2 tablespoons sugar |
1 1/2 cups red wine or 1 1/2 cups cranberry juice |
1 cup water |
1/4 teaspoon salt |
Directions:
1. Add cranberries, sugar, wine, water, and salt to a large saucepan.
2. Stir over medium heat until the sugar is dissolved and the mixture comes to a simmer.
3. Continue cooking for 2 minutes or until the cranberries pop and begin to soften.
4. Remove pan from heat and allow mixture to cool slightly.
5. Puree mixture in a blender (may need to do in batches).
6. 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).
7. Cover and refrigerate the mixture until cold or overnight.
8. Stir the chilled mixture; freeze in 1 or 2 batches in an ice cream maker according to the manufacturer’s directions.
9. When done, the sorbet will be soft but ready to eat; for firmer sorbet, transfer to a freezer-safe container and freeze several hours.
10. *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.
11. *Cranberry Orange Sorbet—substitute orange juice for the wine; add 1 tablespoon grated orange zest before freezing; proceed as directed.
12. *Cranberry Pineapple Sorbet—substitute unsweetened pineapple juice for the wine; proceed as directed.
13. *Sea Breeze Sorbet—substitute grapefruit juice for the wine; proceed as directed, adding 1/2 cup vodka before freezing.
14. *Spiced Cranberry Sorbet—add 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, and 1 teaspoon grated fresh lemon zest along with the salt; proceed as directed.
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