Fresh Cranberry Sorbet

by on November 8, 2007
FavoriteLoadingAdd to Recipe Box

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.

Cranberry Sorbet

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!

Cranberry Sorbet

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.

Never Miss a Recipe!

You'll keep up to date with new recipes and old ones you might have forgotten when you subscribe to NewsBites, the new FatFree Vegan newsletter. It's free, so sign up today!


Leave a Comment

Thanks for visiting my site! All comments are read and appreciated, and if you have a question, I will try to respond within a couple days. Note: If you are leaving a comment for the first time, it will be held for moderation. Be patient and it will appear as soon as I have a chance to approve it.

Want to have your photo alongside your comment? Sign up for a Gravatar!

Current ye@r *

{ 6 comments… read them below or add one }

1 Azahara August 18, 2010 at 8:49 am

So refreshing! and different from the typical super sweet sorbet.

Thanks for the idea!

Reply

2 Audrey November 28, 2010 at 4:06 pm

I have been looking for a vegan ice cream recipe for ages! This one seems great, but I have one question, can I substitute the 12oz. of cranberries for strawberries, or any other berry for that matter? Thanks a bundle!!

Reply

3 SusanV November 28, 2010 at 4:16 pm

Sure. You’ll probably need less sweetener with anything other than cranberries (since they’re so tart).

Reply

4 Andreia Serra December 20, 2010 at 7:15 pm

Hi Susan!
Thanks for this recipe.
On my second try I decided to add 1/2 can of coconut milk for an extra-creamy texture. Accordingly to my parents-in-law, it did work well.
Keep being creative,
andreia

Reply

5 Jen October 20, 2012 at 8:00 pm

Do you cook the cranberries first? And can you use canned pears instead?

Thanks!
Jen

Reply

6 Jill November 26, 2014 at 11:48 pm

I bought a new food processor and this is the first thing I made with it! Lovely dessert. I have a date for Thanksgiving, just the two of us at my place, serving several of your side dishes and will have this for dessert. Happy Thanksgiving and thank you for all you do. [[[hugs]]]

Reply

{ 3 trackbacks }

Previous post:

Next post: