Cranberry Juice Sorbet Recipes

Steps:

• Bring 1-1/2 cups of the juice to boil in small saucepan. Stir into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in remaining 1-1/2 cups juice and milk. Pour into 13x9-inch pan. Freeze 1-1/2 hours or until frozen 1 inch from edges. Spoon mixture into food processor container; cover. Process until smooth. Pour into bowl; cover.
• Freeze 3 hours or until firm. Spoon or scoop into dessert dishes. Store leftover sorbet in freezer.

Steps:

• Bring all ingredients to simmer in heavy medium pot over medium-high heat. Cook until sugar is dissolved and mixture is heated through, about 5 minutes. Transfer mixture to 9x13-inch metal baking pan. Place pan in freezer. Freeze for 3 hours, stirring with spoon every hour to break up ice crystals. Scoop mixture into chilled bowls and serve.

Steps:

• Bring all ingredients to a boil in a medium saucepan. Reduce heat to medium-low. Simmer, stirring occasionally, until cranberries are tender, about 20 minutes. Let cool for 15 minutes. Remove zest.
• Working in 2 batches, puree cranberry mixture in a blender until smooth. Strain through a fine sieve into a bowl, pressing to extract juice; discard solids. Refrigerate until chilled, about 2 hours. (You can also set the bowl in an ice-water bath to chill more quickly.)
• Freeze mixture in an ice cream maker according to manufacturer's instructions. Transfer to an airtight container. Freeze for at least 1 hour before serving.

Steps:

• Place all the ingredients EXCEPT 2 cups of the orange juice in a blender & blend until smooth.
• Transfer mixture to a 2-quart saucepan over medium heat & bring to a boil.
• Remove from heat, add remaining 2 cups of orange juice & mix well.
• Pour mixture into a flat plastic 2-quart container & place in the freezer.
• When mixture is completely frozen, cut it with a sharp, sturdy knife into 1 1/2 inch cubes.
• Place cubes in a food processor & process until completely pulverized, then serve immediately or place in a plastic container & return to the freezer until ready to use.

Steps:

• 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.

Steps:

• Scrape seeds from vanilla pod and whisk together with frozen cranberry juice and water. Freeze mixture in an ice-cream maker. Transfer sorbet to an airtight container and freeze to harden.

Steps:

• Stir gelatin into 3 cups water in a bowl until dissolved.
• Place cranberries into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until skins pop open, 10 to 15 minutes. Drain cranberries through a sieve.
• Combine cranberries, gelatin-water mixture, and sugar in a pot; bring to a simmer. Cook and stir cranberry mixture until sugar is dissolved, 5 to 10 minutes. Set aside to cool; stir in lemon juice.
• Pour cranberry mixture into a container and cover; freeze 8 hours or overnight.
• Blend 2 cups cranberry sorbet, vodka, triple sec, lime juice, and ice cubes in a blender until smooth. Pour cosmopolitan mixture into 4 martini glasses.

Steps:

• In a large saucepan, bring cranberry juice, cider, and sugar to a boil over medium-high heat. Cook, stirring, until sugar is dissolved, 2 to 3 minutes. Remove from heat; stir in lemon juice.
• Transfer to a 9-by-13-inch baking dish. Freeze for 2 hours, then mash with a fork. Cover, and continue freezing until set, at least 2 hours and up to overnight.
• Transfer sorbet to a food processor; puree until smooth. Transfer to an airtight container; refreeze until ready to serve.

Steps:

• Heat the cranberries, water, sugar, and zest in a saucepan until the liquid begins to boil; boil 1 minute, then remove from heat; cover and let stand 30 minutes.
• Pass the cranberries and their liquid through a food mill fitted with a fine disk or puree in a blender or food processor and then press the puree through a sieve to remove any large bits of cranberry skin.
• Stir in the orange juice and liqueur.
• Chill mixture thoroughly (preferably overnight), then freeze in ice cream maker according to manufacturer's directions.

Steps:

• Bring the cranberries, sugar, water, and orange zest to a boil in a medium (3-quart) saucepan. Partially cover the pan and boil until most of the cranberries pop, about 5 minutes. Stir in the thyme sprigs, remove from the heat, cover tightly, and steep for 30 minutes. Pour the fruit mixture into a fine sieve set on top of a deep bowl. Stir and press down on the fruit with the back of a large spoon to extract as much juice and pulp as you can, leaving the skins and thyme behind in the sieve. Refrigerate the strained mixture until thoroughly chilled. Stir in the orange juice. Freeze in an ice cream make according to the manufacturer's directions.

Steps:

• Boil cranberries, 2 cups water, and 1/2 cup sugar in a 5- to 6-quart heavy pot, stirring occasionally, until cranberries have burst, about 15 minutes.
• Purée cranberry mixture in batches in a blender until as smooth as possible (use caution when blending hot liquids). Force through a medium-mesh sieve into a bowl, discarding solids, and chill, covered with plastic wrap, until cold, about 2 hours.
• Bring remaining 3 cups water and remaining 2 cups sugar to a boil in a 2-quart saucepan, stirring until sugar is dissolved, then remove from heat and cool syrup 30 minutes.
• Stir together cranberry purée, sugar syrup, and citrus juices and freeze in ice cream maker. Transfer to an airtight container and freeze until hardened, at least 2 hours.

Steps:

• In a large saucepan, bring juice, cider, and sugar to a boil over medium-high heat. Cook, stirring, until sugar is dissolved, about 3 minutes. Remove from heat; stir in lemon juice.
• Transfer to a 9-by-13-inch nonreactive baking dish. Freeze for 2 hours, then mash with a fork. Cover with plastic wrap and return to freezer until set, at least 2 hours or up to 1 day.
• Purée sorbet in a food processor until smooth. Transfer to an airtight container and freeze until set, at least 2 hours (or up to 1 week), before serving.
• Nutrition Information
• (Per Serving)
• Calories: 107
• Fat: 0.1g
• Protein: 0g
• Carbohydrates: 27.4g
• Fiber: 0.1g