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.