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3 Boozy cranberry sorbets

Karen Miner is the Food Associate Editor for SheKnows, ChefMom and FabulousFoods. She is a freelance writer, recipe developer and is also the cook, author and photographer behind the food blog, Tasty Trials, a collection of original reci...

Move over, cranberry sauce

Canned cranberry sauce is not the only way to satisfy your cranberry cravings at this time of year. Not only do these seasonal sorbets use fresh cranberries, they're also spiked!

Boozy cranberry sorbet

You don't need to wait for the turkey and mashed potatoes to get your fill of cranberries. Instead, eat them in dessert form with one of these boozy cranberry sorbet recipes. It's the perfectly refreshing way to end a meal.

Vodka-cran sorbet with a twist

This frozen twist on the classic vodka-cranberry cocktail is refreshingly tart.

Makes about 2-1/2 cups

Ingredients:

  • 8 ounces fresh cranberries
  • 1-1/2 cups water
  • 1-1/3 cups sugar
  • 2 tablespoons vodka
  • 2 tablespoons lime juice
  • 1/4 teaspoon lime zest

Directions:

  1. Rinse cranberries. Put in a saucepan and add sugar and water.
  2. Bring to a simmer over medium heat. Simmer for about 10 minutes, stirring occasionally, until cranberries are mostly popped and tender. (Watch pot carefully as the mixture tends to boil over easily.)
  3. Let cool for a few minutes, then transfer mixture to a blender. Blend until completely smooth, then pour through a sieve to strain. Discard solids.
  4. Mix strained cranberry mixture with vodka, lime juice and zest. Refrigerate until chilled.
  5. When chilled, stir cranberry mixture well, then pour into an ice cream maker. Run ice cream maker for about 45 minutes (or according to manufacturer's directions) until sorbet is frozen.
  6. Transfer sorbet to the freezer to finish setting up overnight.

Cooking tip

If your sorbet mixture is too tart, blend in sugar, to taste, while the mixture is still warm. Blend well until sugar is completely dissolved.

Sparkling cranberry-vanilla sorbet

Sparkling wine makes anything better, including this unique combination of tangy cranberry and intense vanilla bean.

Makes about 2-1/2 cups

Ingredients:

  • 8 ounces fresh cranberries
  • 1-1/2 cups water
  • 1-1/3 cups sugar
  • 1/2 a vanilla bean
  • 1/4 cup sparkling wine

Directions:

  1. Rinse cranberries. Put in a saucepan and add sugar and water.
  2. Split vanilla bean down the middle and scrape out seeds. Add seeds and pod to saucepan.
  3. Bring to a simmer over medium heat. Simmer for about 10 minutes, stirring occasionally, until cranberries are mostly popped and tender. (Watch pot carefully as the mixture tends to boil over easily.)
  4. Let cool for a few minutes, remove vanilla bean pod, then transfer mixture to a blender. Blend until completely smooth, then pour through a sieve to strain. Discard solids.
  5. Mix strained cranberry mixture with sparkling wine. Refrigerate until chilled.
  6. When chilled, stir cranberry mixture well, then pour into an ice cream maker. Run ice cream maker for about 45 minutes (or according to manufacturer's directions) until sorbet is frozen.
  7. Transfer sorbet to the freezer to finish setting up overnight.

Safety tip

Be extremely careful when blending hot mixtures. Do not fill your blender too full and make sure to hold the lid on tight to prevent explosions.

Cran-raspberry sorbet

Fall fruit flavors make this sorbet sing!

Makes about 4 cups

Ingredients:

  • 8 ounces fresh cranberries
  • 6 ounces raspberries
  • 1-1/2 cups water
  • 1-1/3 cups sugar
  • 2 tablespoons raspberry vodka
  • 1/2 cup tangerine (or orange) juice
  • 1/4 teaspoon tangerine (or orange) zest

Directions:

  1. Rinse cranberries. Put in a saucepan with raspberries and add sugar and water.
  2. Bring to a simmer over medium heat. Simmer for about 10 minutes, stirring occasionally, until cranberries are mostly popped and tender. (Watch pot carefully as the mixture tends to boil over easily.)
  3. Let cool for a few minutes, then transfer mixture to a blender. Blend until completely smooth, then pour through a sieve to strain. Discard solids.
  4. Mix strained cranberry mixture with vodka, tangerine juice and zest. Refrigerate until chilled.
  5. When chilled, stir cranberry mixture well, then pour into an ice cream maker. Run ice cream maker for about 45 minutes (or according to manufacturer's directions) until sorbet is frozen.
  6. Transfer sorbet to the freezer to finish setting up overnight.
  7. Cooking tip: If your sorbet mixture is too tart, blend in sugar, to taste, while the mixture is still warm. Blend well until sugar is completely dissolved.
  8. Safety tip: Be extremely careful when blending hot mixtures. Do not fill your blender too full and make sure to hold the lid on tight to prevent explosions.

More cranberry recipes

Cranberry salad
Spiked cranberry tea
Pumpkin cranberry bread

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