Daily Dose: Cranberry Sorbet

My boyfriend and I hosted a pre-Thanksgiving dinner for our friends, including a pal who's vegan.  Since I couldn't use eggs or butter for dessert, all of my baked goods were out of the question (so sad).  I settled on making a sorbet, and what better flavor for Thanksgiving than cranberry?! Seriously, do you eat cranberries any other time of the year???  Anyway, this sorbet was a big hit for both the vegan and non-vegan eaters!  So even though cranberry sorbet isn't a traditional Thanksgiving dessert, it's sure to be a crowd-pleaser.  Enjoy!

Cranberry Sorbet

Ingredients:
1 pound fresh cranberries
2 cups orange juice
1 1/2 cups water
1 1/2 cups sugar, divided
2 cinnamon sticks
Zest of one orange

Directions:

Combine cranberries, orange juice, sugar and one cinnamon stick in a heavy pot.  Bring to a boil, stirring occasionally, until cranberries have burst.  I love hearing the pop-pop-pop of the bursting cranberries. 

Remove the cinnamon stick and puree cranberry mixture in batches in a blender until smooth.  Since the mixture is hot, be sure to puree the mixture in small batches.  

Strain the mixture and discard any solid bits. Chill until cold.

Combine the water, remaining sugar, and remaining cinnamon stick.  Bring to a boil and stir until the sugar is dissolved. Remove the cinnamon stick and let cool.  NOTE: I used turbinado sugar, as that was the only vegan sugar I had on hand.  That's why the syrup looks brown.

Stir together cranberry puree, sugar syrup, and orange zest.  Add to your ice cream maker and freeze for 20-30 minutes. Transfer to an airtight container and freeze until hardened.

Cranberry Sorbet

Ingredients:
1 pound fresh cranberries
2 cups orange juice
1 1/2 cups water
1 1/2 cups sugar, divided
2 cinnamon sticks
Zest of one orange

Directions:

1. Combine cranberries, orange juice, sugar and one cinnamon stick in a heavy pot.  Bring to a boil, stirring occasionally, until cranberries have burst.  I love hearing the pop-pop-pop of the bursting cranberries. 

2. Remove the cinnamon stick and puree cranberry mixture in batches in a blender until smooth.  Since the mixture is hot, be sure to puree the mixture in small batches.  

3. Strain the mixture and discard any solid bits. Chill until cold.

4. Combine the water, remaining sugar, and remaining cinnamon stick.  Bring to a boil and stir until the sugar is dissolved. Remove the cinnamon stick and let cool. 

5. Stir together cranberry puree, sugar syrup, and orange zest.  Add to your ice cream maker and freeze for 20-30 minutes. Transfer to an airtight container and freeze until hardened.