Cranberry Sorbet

Cranberry Sorbet

 

Everyone is making cranberries this season, and my mouth is watering.  I buy at least 8 bags to use throughout the year, surprisingly fresh cranberries are hard to find immediately after Thanksgiving and I like to have them throughout the year!  The fresh ones freeze in the bag just as they are and will keep for at least one year- that is, if you don’t eat them up!

Here’s a refreshing way to serve cranberries.  You do need an ice cream machine, if not spread the sorbet mixture in a 9 x 11 pan, and place in the freezer, stirring occasionally until frozen.  Then you can make a GRANITA out of it!  What’s that – well use your fork, and scrape up the mixture – like a frozen ice, and scoop it out – it’s still wonderful!

 

Cranberry Sorbet

4 ½ cups fresh cranberries, washed, drained, stems removed and discard

2 ¼ cups granulated sugar

2 ¼ cups white cranberry juice

1 ½ cups water

¼ teaspoon salt

3 tablespoons light corn syrup

2teaspoons chopped fresh lime or orange zest

 

Place cranberries, sugar, white cranberry juice water and salt in a 3 ¾ quart saucepan.  Bring to a boil over high heat.  Reduce heat to medium low and simmer for 15 minutes, until the berries pop.  Cool 10 – 15 minutes.  Drain cranberries (reserve liquid) and place in a work bowl of a food processor fitted with an “S” blade or a blender.  You may need to do this in two patches.  Add 1 cup cooking liquid and puree until smooth.  Press through a fine mesh strainer to remove seeds and pulp; discard seeds and pulp.  Stir in remaining liquid, corn syrup and zest.  Cover and refrigerate until chilled, about 6 hours.

 

Follow the manufacturer’s directions for your machine