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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