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.
- 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.
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Delish! My favorite red wine variety is Malbec so that’s what I used. Turned out amazing. Definitely making this for our Thanksgiving dinner.
Woohoo! So glad you enjoyed the recipe, Beth!
Hi Kelly, this recipe looks great. Just one question about the red wine: Does it need to be dry or sweet?
Whatever variety you prefer!
Does the pan need to be metal? I don’t think I have an 8×8
Hi Allison! Nope – any pan that can freeze and hold the amount of mixture works. Enjoy!
Yummy!!! It looks like it turned out great!