Recipe courtesy of Erin Zircher

Mulled Wine and Cranberry Sorbet

Name: Mulled Wine and Cranberry Sorbet
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 2 quarts
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

Getting reviews...

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.

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

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.