Cranberry Sorbet

Cranberry Sorbet Recipe by @browneyedbaker :: www.browneyedbaker.com

There is a local frozen custard stand that people in our area have been flocking to since I was a little kid. For the longest time, they only had one location, but opened a second one a handful of years ago. The custard is phenomenal, but what I really love is that they don’t close up shop after Labor Day; they stay open until Thanksgiving, which means I can continue to get my frozen custard fix right up until the holidays. Last year, my Chief Culinary Consultant and I stopped for a little dessert right before Thanksgiving and they were out of his beloved orange sherbet, but they did have a cranberry sherbet, which he tried and absolutely loved. He talked about that sherbet for months, so once cranberries were in the stores again, I snatched some up so I could make a frozen cranberry treat perfect for this time of year.

Cranberry Sorbet Recipe by @browneyedbaker :: www.browneyedbaker.com

I chose to go with a sorbet instead of a sherbet for this recipe, as I find sorbets to be much lighter. While a sherbet isn’t as heavy as ice cream, it’s certainly more on the creamy side. Thanksgiving dinner is basically the king of all meals, right? I feel like no matter how little I take of any one thing, I walk away from the table totally stuffed. However, I absolutely, positively cannot turn down Thanksgiving dessert. With that in mind, I made this cranberry sorbet as a light and refreshing option to cap off Thanksgiving dinner, in case guests find the traditional pies to be a bit too much after already loosening the good ol’ belt buckle.

The combination of fresh cranberries and orange juice give this sorbet a slightly tart and incredibly refreshing flavor. My tongue did a little jig when I tasted my first spoonful. It’s definitely a perfect light alternative for dessert; the cranberries feel right at home next to the pumpkin, apple and pecan pies!

Cranberry Sorbet Recipe by @browneyedbaker :: www.browneyedbaker.com

Two year ago: Thanksgiving Turkey Cupcakes and Sweet Potato Gratin with Gruyère
Three years ago: Fresh Green Bean Casserole
Four years ago: Thick and Hearty Chili

Cranberry Sorbet

Yield: 1 quart

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 12 hours

A bright and refreshing cranberry sorbet is the perfect end to a heavy meal.

Ingredients:

½ cup granulated sugar
½ cup water
12 ounces fresh cranberries
Pinch of salt
½ cup orange juice
1 tablespoon Cointreau or Grand Marnier liquor (optional, this keeps the sorbet from getting icy)

Directions:

1. Combine the sugar and water in a medium saucepan over medium heat, stirring until the sugar has completely dissolved.

2. Add the cranberries and salt, and bring to a low boil. Cover, reduce the heat to medium-low, and cook for 10 minutes (the cranberries should be completely soft at this point). Remove the pan from heat (leaving the lid on) and cool the cranberry mixture to room temperature.

3. Once cool, using a blender or food processor, puree together the cranberry mixture (including any juices), orange juice and Cointreau until completely smooth. Press the mixture through a fine-mesh sieve into a clean bowl. Cover and refrigerate at least 8 hours (or overnight) to chill completely.

4. Freeze the mixture in an ice cream maker according to the manufacturer's directions. Store in an airtight container in the freezer.

(Recipe from David Lebovitz)

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48 Responses to “Cranberry Sorbet”

  1. Marla on November 18, 2013 at 12:12 am

    So do you have to have an ice cream maker to make this and if so, which do you recommend?

    Reply

    • Kathy on November 18th, 2013 at 6:07 am

      I do not use an ice cream maker for this. I use my hand mixer on it a few times as it starts to freeze until it gets too hard. Sometimes it has gotten away from me and I have to let it melt a bit before I can beat it again. The mixing adds a lot of air and makes for a creamier texture.

      Reply

      • Nancy on November 18th, 2013 at 12:31 pm

        Kathy – I have never made ice cream or sorbet before and you sound like an experienced ice cream maker – is this difficult to do with a hand mixer only?

        Reply

    • Michelle on November 18th, 2013 at 12:03 pm

      Hi Marla, I do, I have the ice cream maker attachment for my Kitchen Aid stand mixer.

      Reply

      • Christine on November 18th, 2013 at 12:34 pm

        I also have the Kitchen Aid Ice Cream attachment and LOVE, LOVE IT!! Best investment ever, except for my diet! I will be making this Sorbet!

        Reply

  2. Hari Chandana on November 18, 2013 at 12:31 am

    Looks so gorgeous.. love it!!

    Reply

  3. sandy on November 18, 2013 at 12:53 am

    The color is just beautiful. Sorbet is perfect for a California Christmas.

    Reply

  4. Averie @ Averie Cooks on November 18, 2013 at 1:03 am

    What a stunning color! Who needs food coloring when you’ve got Mother Nature! Pinned! :)

    Reply

  5. Laura (Tutti Dolci) on November 18, 2013 at 1:17 am

    Gorgeous, I love the color!

    Reply

  6. Ellen on November 18, 2013 at 3:20 am

    Hot diggity I need to get an ice cream maker!!

    Reply

  7. Becca @ Crumbs on November 18, 2013 at 4:34 am

    Such a good idea for a light but delicious desert for after a huge meal! I think this will go on my Christmas desserts list because I’m always so stuffed by the main.

    Reply

  8. Meg on November 18, 2013 at 5:09 am

    Wow, what an incredible colour! I love this idea, have been starting to think of non-traditional dessert ideas, this is perfect. Would definitely add the cointreau, for sure!!

    Reply

  9. Kathy on November 18, 2013 at 6:04 am

    This was a traditional Christmas appetizer course in my husband’s family. Guests would come to the table and find a crystal dish of sorbet sitting in a bit of pineapple juice at their place. It has become a tradition in my family and our children’s family for years to come.

    Reply

  10. Kiran @ KiranTarun.com on November 18, 2013 at 6:22 am

    LOVE the color! So festive :)

    Reply

  11. Marie @ Little Kitchie on November 18, 2013 at 6:30 am

    Oh so pretty!

    Reply

  12. Valerie L. on November 18, 2013 at 6:34 am

    Michelle, your recipe here for Cranberry Sorbet looks refreshingly delicious. By the way, being a Pittsburgher, I am all too familiar with the local custard stand that you are referring to, and I couldn’t agree with you more — Glen’s is the best!

    Reply

  13. Elizabeth on November 18, 2013 at 7:58 am

    Great idea :)
    We decided to do a series of unconventional recipes with traditional ingredients so this will make a nice addition.

    Reply

  14. Nancy Long on November 18, 2013 at 8:53 am

    oh shoot, need to figure out how to make room in the freezer for the ice cream insert! This sounds wonderful!

    Reply

  15. Melanie @ Carmel Moments on November 18, 2013 at 8:58 am

    This looks beautiful and smooth. Perfection!

    Reply

  16. Libby on November 18, 2013 at 9:56 am

    Oh, thank you, thank you for this! Perfect dessert.

    Reply

  17. Mallory @ Because I Like Chocolate on November 18, 2013 at 11:27 am

    I love how this is a relatively healthy and light dessert option for this time of year. You don’t find to much of that!

    Reply

  18. Jessica @ A Kitchen Addiction on November 18, 2013 at 11:38 am

    Beautiful addition to Thanksgiving dessert!

    Reply

  19. Laura @ Laura's Baking Talent on November 18, 2013 at 11:45 am

    What a fun flavor of sherbert! Love! Thanks for sharing :)

    Reply

  20. Laurie on November 18, 2013 at 12:38 pm

    Could you leave the bits of cranberry in the sorbet?

    Reply

    • Cat on November 18th, 2013 at 12:55 pm

      Laurie, I have been making cranberry sorbet for years as an autumn intermezzo. I poach them gently in red wine, either cab or a light Bordeaux, before incorporating them in the product. Answer is yes, you could put some very finely minced pieces of cranberry back in, but take care that you taste a few of them first, as the skins can become rather tough after being simmered. Also, pieces that are too big might freeze too hard and become an icy distraction. Keeping the pieces small and fine should take care of both of those possibilities.

      Reply

    • Michelle on November 19th, 2013 at 12:14 am

      Hi Laurie, Yes, you could, although as Cat mentioned, I’ve found pieces of fruit that are too big in ice cream can become icy bits.

      Reply

  21. Rochelle @ Oh So Sweet Baker on November 18, 2013 at 1:24 pm

    The colour of this is so beautiful. Such a strong natural colour. Unfortunately fresh cranberries are hind to find in the UK, so I’m just going to have t use cranberry juice.

    Reply

  22. Cate @ Chez CateyLou on November 18, 2013 at 2:11 pm

    This is the prettiest sorbet I have ever seen! What a gorgeous color!

    Reply

  23. Angelyn @ Everyday Desserts on November 18, 2013 at 5:08 pm

    This is so pretty! Pretty food always tastes better :)

    Reply

  24. Dana on November 18, 2013 at 5:19 pm

    Mmmm this looks so refreshing. I adore cranberry anything and sorbet. YUM.

    Reply

  25. Chelsea @chelseasmessyapron on November 18, 2013 at 5:51 pm

    I love cranberry and this sorbet sounds amazing. I love that bright vibrant color!

    Reply

  26. Tracy | Pale Yellow on November 18, 2013 at 7:33 pm

    I’m flying for Thanksgiving and have been eye-ing the cranberries at the grocery store wondering what to do with them since I doubt TSA would allow homemade cranberry sauce through! This sorbet sounds perfect!

    Reply

  27. Kacy on November 19, 2013 at 12:34 am

    Can you use frozen cranberries, perhaps letting them thaw first? Would this affect the liquid ratios?

    Reply

    • Michelle on November 19th, 2013 at 10:26 pm

      Hi Kacy, You could use frozen and thawed cranberries, but I would drain them first.

      Reply

  28. Carinne on November 19, 2013 at 1:11 pm

    Is there a good non-alcoholic substitute for the liquor? I know you said it was optional, but I’d love to be able to put something in that would help with keeping it less icy. Any suggestions?

    Reply

    • Michelle on November 20th, 2013 at 8:59 pm

      Hi Carinne, I am not aware of a substitute that has the same properties as the alcohol when it comes to keeping the sorbet less icy.

      Reply

  29. Renee @ Awesome on $20 on November 20, 2013 at 1:05 am

    I think this sounds great. The tart flavor of cranberry seems like a great compliment to a frozen dessert. I can’t wait to try this.

    Reply

  30. Suzie on November 23, 2013 at 10:51 am

    I made this last night and just put it through my ice cream maker. It is soooo yummy. I’m freezing small scoops in little shot glasses and serving it as intermezzo at my Thanksgiving dinner.

    Reply

  31. Laura Dembowski on November 23, 2013 at 5:03 pm

    This sorbet looks wonderfully smooth and creamy! I bet the flavor is super refreshing too. Perfect for Thanksgiving!

    Reply

  32. Tom on November 23, 2013 at 8:40 pm

    I just made the sorbet this evening. Not sure if I did something wrong.

    It was very smooth and initially, had a nice tart flavor. After a few seconds, I got a really bad bitter taste. Maybe it was the cranberries?

    Reply

    • Michelle on November 24th, 2013 at 1:10 pm

      Hi Tom, It definitely has a tart flavor, but if it tastes bitter, it might be the cranberries.

      Reply

  33. Offira on November 27, 2013 at 11:22 am

    Can I use fresh squeezed oranges or do you think it has to be orange juice? I know that orange juice has more tang than just plain squeezed oranges so I wanted to check! Thanks.

    Reply

    • Michelle on November 27th, 2013 at 11:34 pm

      You could use store-bought orange juice or fresh-squeezed, both would work.

      Reply

  34. Shannon F on November 29, 2013 at 10:35 pm

    Cranberries are one of my most favorite fruit so I tried this recipe as soon as I could. It is definitely tart, which I like, and it has a fantastic flavor. This is my second favorite cranberry recipe from your site. Thanks!

    Reply

  35. Rhona on January 4, 2014 at 9:52 am

    Sounds and looks delicious, I have dried cranberries which should work but would like to know how long I can keep frozen (in freezer container) before it is spoilt please. Just been given an ice cream maker machine (Cuisinart) and need to start somewhere! Love the look of your ice cream recipes too…watch out waistline!!

    Reply

    • Michelle on January 4th, 2014 at 10:42 am

      Hi Rhona, If you use dried cranberries, you will need to reconstitute them (plump them up) in a liquid. I would soak them in warm water overnight. I do recommend fresh cranberries if you can get them, though. This should keep well in the freezer for 1-2 months.

      Reply

  36. Hayley on March 27, 2014 at 5:57 pm

    Oh my gosh, this looks absolutely fantastic! My two favourite things, sorbet & cranberries :)

    Reply

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