Recipe courtesy of Erin Zircher
Mulled Wine and Cranberry Sorbet
- Level: Easy
- Yield: 2 quarts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 66
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 7
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 0
- Cholesterol
- 0
- Sodium
- 3
- Total: 1 hr 45 min
- Prep: 15 min
- Inactive: 1 hr
- Cook: 30 min
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.