Cranberry sorbet is a great dessert to have on hand during Christmas. It’s festive, tasty, and refreshing. It can be eaten by itself or used as a palate cleanser between courses at Christmas dinner. And imagine, a Christmas dessert that is actually low-fat.
This recipe uses all fresh ingredients, including two bags of cranberries (frozen cranberries would work too). Cranberries are packed with antioxidants and Vitamin C and other good things, but most of us don’t get the benefit of the berries because the cranberry juice and sauces we buy tend to be mostly sugar. But this recipe makes the most out of the cranberry. As such, it is a little on the tart side of sweet, but still delicious. Think of it like eating frozen Craisins.
2 bags cranberries, roughly 1 1/2 pounds
2 c sugar
4 c water
1/3 c freshly squeeze orange juice
1 c freshly squeezed lemon juice
2 Tbs Grand Marnier (optional)
You will need an ice cream maker to make this recipe.
Boil cranberries, 2 cups of water, and 1/2 cup sugar in a pot for about 15 minutes or until the cranberries burst. Stir the cranberries occasionally to make sure they don’t burn.
Combine the rest of the sugar and water in a pot and bring to a boil on the stove, stirring all the time. Simmer until all the sugar is dissolved in the water.
Cover both the cranberries and sugar with plastic wrap and put in the refrigerator to thoroughly cool down. I left mine in overnight.
When they are cold, puree the cranberries in a blender or food processor. Try to get the cranberries as smooth as possible, but don’t stress. A few chunks here and there is nice in sorbet.
Juice the lemon and orange juices. Combine juice and Grand Marnier with the cranberries, stirring all the while. Slowly add half the sugar water and taste. If it is too tangy, add the rest of the sugar water to the cranberries and taste again. If it is still too tangy after that, add some more orange juice.
Once you have the taste adjusted how you want, run the cranberries mixture through an ice cream maker. Put in containers and freeze until hard, about 2 hours. Enjoy!