Fresh Cranberry Sorbet
I have an addiction. It affects me during only one season of the year, but still it's a problem because I spend way more money than I should on it and then wind up stuffing my stash in the freezer and hoping that it will last me the rest of the year. I'm talking about my need to buy...
Fresh Cranberries!
To tell the truth, I don't even love cranberries that much, but just the thought that I can't get them any other time of the year sends me into hording mode. The beauty of cranberries is that they require no preparation to freeze--just throw the whole bag into the freezer. Each cranberry freezes up separately so you'll be able to easily measure out the amount needed for recipes. No need to thaw before using--just toss them in frozen. And a bag of frozen cranberries is good for about a year--just in time to buy a new supply.
Which is where this recipe comes in. I was in the grocery store the other day and couldn't resist the impulse to buy fresh cranberries. But when I got home, it hit me: I still have cranberries left over from last year! I needed to get rid of last year's berries to make room for this year's, so I whipped up this dessert using a bag of frozen berries. It's kind of an unusual use for cranberries at this time of year, and you may need to throw on a jacket while you eat it, but if you love sweet-tart tastes, give it a try. It's kind of like frozen cranberry relish!
Fresh Cranberry Sorbet
(printer-friendly version)
Ripe pears mellow the tart taste of the cranberries somewhat, but if you like things sweeter, you may need to add more agave nectar or other sweetener.
1 package (12 ounces) cranberries*
2 ripe pears, peeled and cored
1/2 cup agave nectar, or to taste
1/2 cup water (approximately)
grated rind of one orange
Put all ingredients into the food processor and puree until smooth. Pour into a shallow pan or dish and place in the freezer. Let it freeze until solid. About 15 minutes before serving, take it out of the freezer and let it thaw for about 10 minutes. Put it back into the food processor and process until it becomes fluffy. If necessary, add a little cold water to aid in blending. Serve immediately.
Or, if you have an ice cream maker, just follow the manufacturer's directions.
*You can use frozen cranberries, but be prepared to process in small batches before adding the other ingredients.
Makes about 8 small servings. Per serving: 107 Calories (kcal); trace Total Fat; (1% calories from fat); trace Protein; 28g Carbohydrate; 0mg Cholesterol; trace Sodium; 3g Fiber.
Fresh Cranberries!
To tell the truth, I don't even love cranberries that much, but just the thought that I can't get them any other time of the year sends me into hording mode. The beauty of cranberries is that they require no preparation to freeze--just throw the whole bag into the freezer. Each cranberry freezes up separately so you'll be able to easily measure out the amount needed for recipes. No need to thaw before using--just toss them in frozen. And a bag of frozen cranberries is good for about a year--just in time to buy a new supply.
Which is where this recipe comes in. I was in the grocery store the other day and couldn't resist the impulse to buy fresh cranberries. But when I got home, it hit me: I still have cranberries left over from last year! I needed to get rid of last year's berries to make room for this year's, so I whipped up this dessert using a bag of frozen berries. It's kind of an unusual use for cranberries at this time of year, and you may need to throw on a jacket while you eat it, but if you love sweet-tart tastes, give it a try. It's kind of like frozen cranberry relish!
Fresh Cranberry Sorbet
(printer-friendly version)
Ripe pears mellow the tart taste of the cranberries somewhat, but if you like things sweeter, you may need to add more agave nectar or other sweetener.
1 package (12 ounces) cranberries*
2 ripe pears, peeled and cored
1/2 cup agave nectar, or to taste
1/2 cup water (approximately)
grated rind of one orange
Put all ingredients into the food processor and puree until smooth. Pour into a shallow pan or dish and place in the freezer. Let it freeze until solid. About 15 minutes before serving, take it out of the freezer and let it thaw for about 10 minutes. Put it back into the food processor and process until it becomes fluffy. If necessary, add a little cold water to aid in blending. Serve immediately.
Or, if you have an ice cream maker, just follow the manufacturer's directions.
*You can use frozen cranberries, but be prepared to process in small batches before adding the other ingredients.
Makes about 8 small servings. Per serving: 107 Calories (kcal); trace Total Fat; (1% calories from fat); trace Protein; 28g Carbohydrate; 0mg Cholesterol; trace Sodium; 3g Fiber.
Tags: vegan recipes vegetarian cooking food fat-free
Labels: gluten-free, holidays, Ridiculously Easy
posted by SusanV at 11:17 AM
23 Comments:
Susan, I always thought we shared our love of eggplant, but now realize that we have another obsession to throw into the mix! I too buy huge amounts of cranberries this time of year and throw them into the freezer. In the winter, they're good for all kinds of seasonal yummies. In the summer, they go straight into smoothies. And now, I have this sorbet to throw into the mix- wonderful! Mouthwatering! Must buy more cranberries!
I am the same way! I don't even really care all that much about cranberries, but I cannot resist the urge to stock up this time of year, for whatever reason. I still have 2 bags in my freezer from last year--thank you for this recipe!
Courtney
haha, I have the same dilemma - I don't crave cranberries at ANY other time of year except now. This cranberry sorbet looks divine!!
Oh, my God! this looks so delicious!
I really like your blog thats why i put your link on my cooking blog
Unfortunately, I do not share your love of cranberries, but I wish I did because this is such a pretty dessert!
What beautiful glasses you have! I have a cranberry sorbet recipe in Williams Sonoma Holiday Entertaining book that I've been meaning to try too. Your sorbet looks more delicious than theirs though!
looks delicious, I've been wanting to try a recipe for sorbet with bananas, this might work a treat! :D
Wow, this looks fantastic - I'm also a cranberry die-hard, and I also have my bag left in the freezer from last year!
One question - when you say frozen cranberries can be used if you work in small batches... will it work to thaw the bag I froze last year and use them according to the recipe, or is it a bad idea to thaw cranberries after they're frozen? Thanks!
Yum! The addition of orange zest and fresh pears make this recipe look even tastier. The agave is a nice touch too. I think it's a perfect autumnal treat!
That looks so delicious! I must be lucky because it's almost summer where I am! I really like the frozen banana one of these as well, I can't wait to try it with cranberries. Thank you for the recipe Susan.
Oh Susan, This is brilliant!
I also adore cranberries, and you can't believe how hard they are to get..in Holland! But, finally Oceanspray has made it's way here too..horaah and I load my freezer up so I can have them throughout the year. I like them often, in savory dishes as well as sweet ones. I had never thought of them for ice cream...can't wait to make this.
It will be soon, even though we're having hail storms now.
Thank you so! chris, at Vegalicious
i am so glad to have come across this post. never thought of using cranberried in a sorbet, but the idea is brilliant!
Judy, if you like strawberries, try it with them instead. You can use frozen strawberries, skip the pears, and use less agave (because strawberries are sweeter than cranberries). Actually, any type of frozen fruit works, with the added benefit of being able to eat it right after you've pureed it.
lc, I wouldn't thaw the cranberries first. They get a little hard to work with, and the juice stains. Better to keep them frozen since you'll be freezing them anyway.
Gorgeous! I can't imagine a more refreshing dessert after a Thanksgiving feast. Thanks for using agave nectar, too. Such a great idea!
I'm always impressed with the food you create and enjoy reading your blog entries.
I gotta say, I haven't been a fan of cranberries most of my life, but every year a get a little more interested in them. Taste buds area changin'! This looks very, very yummy. Though I might try to confuse it with strawberry.
wow, susan...
made this last night...we ate it in slippers and sweaters... the forecast is calling for snow on Sunday...but WOW!! Deeelishhh!
Thank You SO much!
Kristine
I've made so many wonderful sorbets this fall, but not cranberry one - yet:)
I'm not a huge cranberry fan (well, except craisins, but those are basically candy...), but my mother would LOVE this! She makes a mean cranberry relish of cranberries, orange juice, orange zest and sugar..somehow hers is way better than when anyone else makes it! I'll have to send her this recipe.
Your post made me laugh because I do the exact same thing. It's a weird obsession! I do the same thing with sugar pumpkins.
In fact, one year I forgot to get cranberries until around Christmas and they were hard to come buy. I had to drive to about five stores to find any. My daughter thought I was crazy (and I probably was - hehe!)
Lucky for me, living in MA and near a Whole Foods, I think I have access to cranberries in the freezer section year round. (Not to say that I didn't buy 2 extra packages when they went on sale 2 weeks ago...) :)
I also wanted to post about the wonderful smoothie I made, inspired by what I am sure will be a wonderful recipe: 2 ripe bananas, a little less than 1/2 a bag of frozen cranberries, 4-5 chunks of frozen mango, and a bit of orange juice to thin. It was wonderful, I love the bright red color, and required no extra agave or sweetener to be deemed "one of my favorite smoothies ever" by my fiancé. Thanks, Susan!!
I have to say, your blog and website is one of my favorite resources for delicious vegan food! I LOVE that you use little oils in your cooking and i LOVE that you give nutritional information!!! It's spectacular.
OHHHH This Cranberry Sorbet recipe looks brilliant!
Gabby
www.recipebuddys.com
I stumbled across your website trying to figure out how to make pear sorbet with agave nectar, and I had to stop and comment - I have those same little dessert glasses! I got them from my grandmother :-) hmm, now I want to add cranberries to my pear sorbet!
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