With all the heavy-duty baked goods going through my kitchen this time of year, sometimes something light and refreshing is welcomed. I love using fresh cranberries while I can, since they aren’t around long.
I made this sorbet to have for a late night treat when we returned home on Thanksgiving evening, after a long day on the road. It was sweet and tart, with a hint of booziness from the addition of Grand Marnier. It would be a lovely palette cleanser in between courses for a special dinner like Christmas or New Year’s Eve.
And the color, cranberry anything is always gorgeous! While we’re on that train of thought, I think a cranberry-inspired cocktail is on my agenda this evening . So make sure to check back next week. Have a great weekend, everyone!
Cranberry Sorbet
12 oz. bag fresh cranberries
3/4 cup sugar
1 cup water
1/3 cup fresh orange juice
1/4 cup fresh lemon juice
2 tsp. Grand Marnier (optional)
Boil cranberries, water, and sugar in a large saucepan, stirring occasionally, until cranberries have burst, about 15 minutes.
Puree cranberry mixture in batches in a food processor or blender, until as smooth as possible. Force through a medium-mesh sieve into a bowl, discarding solids. Mix in the lemon and orange juices, as well as the Grand Marnier. Cover and chill for 2 hours.
Freeze in your ice cream maker according to the manufacturer’s directions. Place in airtight plastic container to store in the freezer, and harden for a couple hours before serving.
Source: adapted from Gourmet
