I am a huge fan of can-shaped red goo at the holidays, but I’m always on the lookout for new and exciting cranberry sauce recipes. This definitely fits the bill. Adults will appreciate the sophisticated palate cleanser, and kids love eating “water ice” with their turkey, instead of waiting for dessert.
Cranberry Orange Sorbet
- 12 ounces fresh cranberries
- 1 cup sugar
- 3 cups water
- 1/2 cup orange juice concentrate
- 2 tablespoons fresh thyme, finely chopped
Prepare the bowl of your ice cream maker according to the manufacturer’s instructions.
In a heavy-bottomed, non-reactive saucepan, whisk together water, sugar, and concentrate. Stir in cranberries. Cover and bring to a boil; cook for about 5 minutes from boil, or until most of the berries have popped. Remove from heat and add thyme; set aside and let steep for 1 hour.
Strain mixture through a fine sieve, pressing to remove as much of the liquid as possible. Discard thyme, berry skins, and fibers. Cover liquid and refrigerate overnight.
Process in ice cream maker.
Serves 8-12 as a side dish or small dessert.