This sorbet is always a great addition to our Nantucket Stroll Weekend menu. I love serving it alongside my Grandma Fern's hazelnut shortbreads, or her famous molasses cookies.
Recipe courtesy of Erin Zircher
Mulled Wine and Cranberry Sorbet
Total:
1 hr 45 min
Active:
15 min
Yield:
2 quarts
Level:
Easy
Total:
1 hr 45 min
Active:
15 min
Yield:
2 quarts
Level:
Easy

Ingredients

  • 4 cups fresh cranberries
  • 2 1/2 cups red wine (any red wine is fine, but do shy away from one with too much alcohol, as it may affect the freezing process)
  • 4 whole allspice
  • 2 cinnamon sticks
  • 2 whole cloves
  • 1 orange, zest peeled in strips and juice
  • 1 vanilla bean

Directions

Combine the cranberries, red wine, 2 1/2 cups water, allspice, cinnamon sticks, whole cloves, orange zest, orange juice and vanilla bean in a saucepot. Cook over medium heat for 20 to 30 minutes. The cranberries will have become very soft and the liquid will be reduced by about 20-percent. 

Strain the mixture through a sieve fine enough to catch the spices, pushing lightly to extract some of the cranberry pulp. Chill the sorbet mixture thoroughly and spin in an ice cream maker until frozen.

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