Recipe courtesy of Erin Zircher

Mulled Wine and Cranberry Sorbet

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.
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  • Level: Easy
  • Total: 1 hr 45 min
  • Prep: 15 min
  • Inactive: 1 hr
  • Cook: 30 min
  • Yield: 2 quarts
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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

  1. 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. 
  2. 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.