Cranberry Sorbet

READY IN: 50mins
YIELD: 1 quart




  • 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.