Cranberry Orange Sorbet – a delicious recipe with cranberries, water, unflavored gelatin, orange rind, sugar, orange juice. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Note: Cranberries can be frozen.
2
The 1 tsp gelatin should be a scant tbsp or one envelope.
3
In med size saucepan bring cranberries and 1 1/4 cups water to boil then cover pan and cook for 6 minutes or until cranberries burst.
4
Place remaining water in bowl and sprinkle gelatin in to soften.
5
Press cranberries and cooking water through a sieve.
6
Add the sugar to this puree.
7
Dissolve sugar by stirring.
8
Add the gelatin and dissolve the gelatin.
9
Add the rind, juice and salt [if using].
10
Pour into 9 inch square baking pan and place in freezer until it gets slushy.
11
IF it is too hard let stand at room temp or until it gets slushy.
12
Pour mix into bowl.
13
Add whites.
14
Beat until it is light and fluffy.
15
Return to pan and freeze until firm.
258
kcal
Calories
3
g
Fat
58
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups cranberries, 1 ½ cups water, divided, 1 tablespoon unflavored gelatin, see note, 1 teaspoon grated orange rind, and more.
Yes, Cranberry Orange Sorbet falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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