Each nook and cranny of my NYC kitchen is stuffed with every kitchen gadget imaginable. Potsticker maker? Check. Food mill? Check. Edges only brownie pan? Check. You name it, I own it. But an ice cream maker is one thing I don’t have. So when I stumbled upon a gadget-crazed version of cranberry sorbet I immediately took on the challenge of recreating the recipe, ice cream maker not included.
I used a similar process for my popular Pineapple-Agave Sorbet with Toasted Coconut. But because the season doesn’t lend itself to tropical tastes, I’ve switched up the flavors and added a red wine base. The rich red color and cranberry-orange blend are the perfect pallet-cleansing pops of color and flavor for any holiday spread.
Cranberry Red Wine Sorbet
Prep Time: 6 hours (includes freezing)
2 cups fresh cranberries
3/4 cup sugar
1 1/2 cups red wine, such as Malbec
1 cup water
1 Tablespoon grated fresh orange zest
1/4 teaspoon salt
Combine the cranberries, sugar, red wine, water, orange zest and salt in a large heavy-bottomed saucepan over medium heat. Stir the mixture at a simmer until the sugar is dissolved and the cranberries pop and begin to soften.
Remove the mixture from the heat and let it cool to room temp.
Pour the mixture into a blender and puree it until smooth.
Transfer the puréed cranberry mixture to an 8x8-inch metal pan.
Seal the pan tightly with plastic wrap and place in the freezer for at least 6 hours, or until firm.
When ready to serve, use an ice cream scoop or large spoon to portion the sorbet into serving dishes.