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All American Cranberry Sorbet










WHAT SCREAMS A-M-E-R-I-C-A like an Oxycoccus? The genus Vaccinium aka the CRANBERRY-

I ♥ experimenting with cranberries!  In preparation for Thanksgiving I made this today;

Cranberry Sorbet with an Ojai “Pixie” Tangerine Reduction

3-4 c. fresh, organic “Pixie” tangerine juice
In a medium size saucepan, over medium heat;
reduce tangerine juice to about one half. Stir often.  Once reduced, set aside to cool.
In a medium size saucepan over medium heat;
cook the cranberries in water w/ cloves, until cranberries begin to ‘pop’, then set aside to cool.
2-3 c. water
1-12ounce bag of fresh cranberries
5-7 whole cloves
Drain, saving the cooking liquid. Set aside to cool.
Place cranberries & cloves in a blender & puree.
For each step I strain the cranberry mixture- I like smooth sorbet.
In another medium size saucepan, heat & stir until sugar dissolves;
2 c. cranberry liquid reserve
1-2 c. tangerine reduction
1 1/2 c. sugar
Strain the cranberry puree through a sieve, as you don’t want to have seeds or fiber in your sorbet-
Add strained cranberry puree mixture to the liquids & stir to mix.
Cool a few minutes then place all ingredients into your prepared ice-cream maker for about 20-30 minutes.
This can be made ahead of time-  Store in an airtight container in the freezer. Remove from freezer about
15 minutes before serving.
Scoop to serve with a mini-mellonball tool.

Serve on top of a fresh basil leaf, or in a delicate dessert cup-

A REFRESHING, flavorful dessert after a Thanksgiving Feast-
I don’t like pumpkin pie…
This cranberry dish is also a great between-course palate cleanser –
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