CRANBERRY ORANGE SORBET

Prep:
Cook:
Freeze:

10 mins
15 mins
4-1/2 hrs

  

  1. Combine cranberries and water in
    a medium saucepan.  Cook
    until softened, about 10
    minutes.  Press cranberry
    mixture through a sieve;
    discard skins.  Return to
    saucepan. 

  2. Add sugar, gelatine and cold
    orange juice; let stand 1 minute.
    Stir over low heat until gelatine is completely dissolved, about 5 minutes.  Remove from heat.  

  3. Stir in liqueur.  Transfer mixture to a 4-cup (1 L) bowl.  Chill in freezer until almost firm, about 1-1/2 hours.  

  4. Beat mixture until creamy and smooth with mixer or food processor.  Freeze in tightly covered container until firm, about 3 hours.  Let soften at room temperature about 1/2 hour before serving.

The stunning crimson red colour of this sorbet will dazzle your guests.  It's refreshing served between courses or as a dessert.
1

2 cups
3/4 cup
1
3/4 cup
2 tbsp
bag (12 oz/340 g) fresh cranberries,
finely chopped
water
granulated sugar
pouch Knox
Unflavoured Gelatine
cold freshly-squeezed orange juice
orange-flavoured liqueur

1

500 mL
175 mL
1
175 mL
30 mL

  
Makes 6 servings.  

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