Cranberry sauce is essential for me throughout the holiday season, not just on Thanksgiving. I love the many ways you can make it, canned, cooked, raw, candied, and of course sorbet!
Cranberry Sorbet
A simple, festive sorbet with a tangy zip.
Servings: 6
Equipment
- ice cream maker
- blender
- fine mesh strainer
Ingredients
- 12 oz cranberries, fresh or frozen
- 1/2 cup sugar
- 1 cup orange juice
- 1/4 tsp xanthan gum
Instructions
- Rinse the cranberries, discarding any soft or discolored berries.
- Add cranberries, sugar and 1 cup of water to a saucepan over medium heat.
- Cook mixture, stirring often until the berries burst and release their juices.
- Allow mixture to cool a bit and add to a blender along with 1 cup of orange juice and 1/4 tsp of xanthan gum. Blend until smooth.
- Strain mixture through a fine mesh strainer to make sure there are no berry skins left.
- Chill in refrigerator for at least 2 hours or ideally overnight.
- Churn in an ice cream maker until its set. Can be eaten right away or stored in the freezer overnight for a more scoop-able consistency.
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