I asked my teen daughters, Pepper and GirlWonder, to test-drive this recipe for the cookbook. The results tasted fantastic, but the girls' very literal reading of the recipe led them to stuff all the cranberries and syrup into the blender at once, causing a cranberry explosion throughout the kitchen. My advice? Be ye not so literal, and divide the cooked cranberries into two batches, if necessary. I'm off to scrub berry syrup off my cabinets... and ceiling.
Cranberry Orange Sorbet
For 1-quart sorbet you will need:
3 c. frozen cranberries
1 1/2 c. water
3 1/2 c. cane juice crystals or natural sugar
1/2 c. orange juice
1/4 c fresh lemon juice
1 T. grated orange rind
grated orange rind or mint sprigs for garnish
Put cranberries in medium saucepan with water and cane juice crystals or natural sugar.
Heat to boiling and simmer gently, stirring occasionally, for ten minutes.
Transfer to blender or food processor and blend until smooth. Add orange juice, lemon juice and orange rind.
Turn into shallow pan and freeze four to six hours, or until solid.
Break up sorbet and place into food processor or blender. Process until light and fluffy.
Store fluffed sorbet in covered container in freezer. When serving, garnish with grated orange rind or mint sprigs, if desired.