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.
Prep Time: 10 min
Cook Time: 10 min
2 cups fresh cranberries
3/4 cup sugar
1½ cups red wine (Recommended: Malbec)
1 cup water
1 Tablespoon grated fresh orange zest
¼ teaspoon salt
Combine the fresh 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 cool to room temp.
Pour the mixture into a blender and puree until smooth.
Transfer the pureed cranberry mixture to an 8"x8" metal brownie pan.
Seal the pan tightly with plastic wrap and place in the freezer for at least 6 hours, or until firm.