‘Ring in the New Year’ Cranberry Sorbet

When cranberries are back in season each year, I buy them by the bag-full and store them in the freezer. I adore the tangy, little berries; so perfect for homemade cranberry sauces, muffins, breads, and pies.  There’s just something about them that sings ‘the holidays are here’!  🙂

So when I found a recipe for homemade cranberry sorbet a few years ago, I knew that it was something I had to try.  The light, refreshing dessert has the perfect balance of tangy sweetness and bright citrus and has since become a New Year’s Eve tradition.

But it’s also amazing during the hot summer months too.  So whether you’re ringing in a new year, or you’re sitting on your backporch and watching fireflies during the summer, I’m sure this is one treat you’re going to enjoy!  🙂

‘Ring in the New Year’ Cranberry Sorbet

1 package (12 oz) fresh or frozen cranberries

2 3/4 cups water, divided

2 cups sugar

1 envelope unflavored gelatin

1/2 cup orange juice

In a saucepan, combine cranberries and 2/12 cups of water.  Bring to a boil; cook gently until all the cranberries have popped, about 10 minutes.  Remove from the heat; cool slightly.  Press mixture through a sieve or food mill,  (I use a fine, mesh strainer) reserving juice and discarding skins and seeds.  In another saucepan, combine cranberry juice and sugar; cook over medium heat until the sugar dissolves.  Remove from the heat and set aside.  Combine gelatin and remaining water; stir until softened.  Combine cranberry mixture, orange juice and gelatin; mix well.  Pour into a 2-quart container; freeze for 4-5 hours or until mixture is slushy.  Remove from freezer; freeze for 4-5 hours or until mixture is slushy.  Remove from freezer; beat with an electric mixer until sorbet is a bright pink color.  Freeze until firm.  Yields about 6 cups.

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