Food recipes
Cranberry Sorbet
Cranberry Sorbet Ingredients: cranberries, dried, sweetened sugars, granulated sugars, granulated cranberry juice, unsweetened water, bottled, generic salt, table Directions: Add cranberries, sugar, wine, water, and s...
Cranberry Sorbet
Ingredients:
cranberries, dried, sweetened
sugars, granulated
sugars, granulated
cranberry juice, unsweetened
water, bottled, generic
salt, table
Directions:
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 manufacturers 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 Sorbetsubstitute 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 Sorbetsubstitute orange juice for the wine; add 1 tablespoon grated orange zest before freezing; proceed as directed.
*Cranberry Pineapple Sorbetsubstitute unsweetened pineapple juice for the wine; proceed as directed.
*Sea Breeze Sorbetsubstitute grapefruit juice for the wine; proceed as directed, adding 1/2 cup vodka before freezing.
*Spiced Cranberry Sorbetadd 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, and 1 teaspoon grated fresh lemon zest along with the salt; proceed as directed.
Ingredients:
cranberries, dried, sweetened
sugars, granulated
sugars, granulated
cranberry juice, unsweetened
water, bottled, generic
salt, table
Directions:
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 manufacturers 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 Sorbetsubstitute 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 Sorbetsubstitute orange juice for the wine; add 1 tablespoon grated orange zest before freezing; proceed as directed.
*Cranberry Pineapple Sorbetsubstitute unsweetened pineapple juice for the wine; proceed as directed.
*Sea Breeze Sorbetsubstitute grapefruit juice for the wine; proceed as directed, adding 1/2 cup vodka before freezing.
*Spiced Cranberry Sorbetadd 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, and 1 teaspoon grated fresh lemon zest along with the salt; proceed as directed.