We all know that big holiday feast is coming. It’s a doozy. Savory food of all kinds. Meats. Cheeses. Creamy potatoes. Most likely a casserole or two or three in the mix. So after all of this deliciousness, how about something different for dessert? Something refreshing and light? Something that leaves you with a bright taste in your mouth?
This year, we’ve tested and love a beautiful cranberry sorbet. It was inspired by this recipe, which includes port. But we made it with OJ instead, with kid taste buds in mind. And the best part? It takes just a little time, and even less energy. Thank you, freezer.
- 12 oz. fresh cranberries
- 3 c water
- 1 1/2 c sugar
- 1 c orange juice
- zest from one lemon
Simmer all ingredients on medium-low until cranberries are very tender, about 20 minutes. Using your immersion blender (go get one, already!), blend until smooth. Strain through a fine strainer (to discard solids) into a bowl. Refrigerate until chilled. Freeze mixture in an airtight container.