4-1/2 cups fresh cranberries, washed and drained, stems removed and discarded 2-1/4 cups granulated sugar 2-1/4 cups white cranberry juice 1-1/2 cups water 1/4 teaspoon salt 3 tablespoons light corn syrup 2 teaspoons chopped fresh lime or orange zest
Calories 164 (0% from fat) · carb. 42g · pro. 0g · fat 0g · sat. fat 0g · chol. 0mg · sod. 69mg · calc. 5mg · fiber 1g
Place cranberries, sugar, white cranberry juice, water, and salt in a 33/4 quart saucepan. Bring to a boil over high heat. Reduce heat to medium low and simmer for 15 minutes, until berries have popped and sugar has dissolved. Cool 10 to 15 minutes. Drain cranberries (reserve cooking liquid) and place in work bowl of food processor fitted with metal "s" blade or in a blender--you may need to do this in 2 batches. Add 1 cup cooking liquid. Cover and process until completely puréed and smooth. Press through a fine mesh strainer to remove seeds and pulp; discard seeds and pulp. Stir in remaining cooking liquid, corn syrup and zest. Cover and refrigerate until totally chilled -- 6 hours or longer. Turn the machine on. Pour the chilled mixture into the freezer bowl, and mix until the mixture thickens, about 25 to 30 minutes. The sorbet will have a soft texture similar to a freshly scooped Italian ice. If a firmer consistency is desired, transfer the sorbet to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. For Cranberry Ginger Sorbet, add 1 tablespoon chopped fresh ginger to the cranberries, sugar and juice to cook. Finely chopped zest of 1 orange or lime may also be added.
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