STREAMING NOW: Taste in Translation

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“A tart sorbet”
READY IN:
50mins
YIELD:
1 quart
UNITS:
US

Ingredients Nutrition

Directions

  1. Add cranberries, sugar, wine, water, and salt to a large saucepan.
  2. Stir over medium heat until the sugar is dissolved and the mixture comes to a simmer.
  3. Continue cooking for 2 minutes or until the cranberries pop and begin to soften.
  4. Remove pan from heat and allow mixture to cool slightly.
  5. Puree mixture in a blender (may need to do in batches).
  6. 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).
  7. Cover and refrigerate the mixture until cold or overnight.
  8. Stir the chilled mixture; freeze in 1 or 2 batches in an ice cream maker according to the manufacturer’s directions.
  9. When done, the sorbet will be soft but ready to eat; for firmer sorbet, transfer to a freezer-safe container and freeze several hours.
  10. *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.
  11. *Cranberry Orange Sorbet—substitute orange juice for the wine; add 1 tablespoon grated orange zest before freezing; proceed as directed.
  12. *Cranberry Pineapple Sorbet—substitute unsweetened pineapple juice for the wine; proceed as directed.
  13. *Sea Breeze Sorbet—substitute grapefruit juice for the wine; proceed as directed, adding ½ cup vodka before freezing.
  14. *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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: