Prep 30 mins
Cook 20 mins
A tart sorbet
- 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
- 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.