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
Print
Mulled Wine and Cranberry Sorbet
Total:
1 hr 45 min
Prep:
15 min
Inactive:
1 hr
Cook:
30 min
Yield:
2 quarts
Level:
Easy
Total:
1 hr 45 min
Prep:
15 min
Inactive:
1 hr
Cook:
30 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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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