Cranberry Sherbet Recipe

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Cranberry Sherbet Recipe
Cranberry Sherbet Recipe photo by Taste of Home
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Cranberry Sherbet Recipe

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Meet the Cook: When mealtime rolls around, my husband and our two teenagers are never sure what's in store - lots of my cooking is "trial and error", and I love trying out new things. Luckily, my family doesn't mind being my guinea pigs! This recipe, however, actually originated with one of the boys. It was published in his Sunday school paper about 10 years ago. First-time tasters comment on how light it is...and say they can't believe it's made with cranberries. -Heather Clement, Indian River, Ontario
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + freezing Cook: 10 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + freezing Cook: 10 min. + cooling

Ingredients

  • 1 package (12 ounces) fresh or frozen cranberries
  • 2-3/4 cups water, divided
  • 2 cups sugar
  • 1/2 cup orange juice
  • 1 envelope unflavored gelatin

Directions

In a saucepan, combine cranberries and 2-1/2 cups of water. Bring to a boil; cook gently until all the cranberries have popped, about 10 minutes. Remove from heat; cool slightly. Press mixture through a sieve or food mill, reserving juice and discarding skins and seeds.
In another saucepan, combine cranberry juice and sugar; cook over medium heat until the sugar dissolves. Remove from the heat and set aside. Combine gelatin and remaining 1/4 cup water; stir until softened. Combine cranberry mixture, orange juice and gelatin; mix well. Pour into a 2-qt. container; freeze 4-5 hours or until mixture is slushy. Remove from freezer; beat with electric mixer until sherbet is a bright pink color. Freeze until firm. Yield: about 6 cups.
Originally published as Cranberry Sherbet in Country Woman September/October 1992, p33

Nutritional Facts

1/2 cup: 149 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 38g carbohydrate (36g sugars, 1g fiber), 1g protein.

  • 1 package (12 ounces) fresh or frozen cranberries
  • 2-3/4 cups water, divided
  • 2 cups sugar
  • 1/2 cup orange juice
  • 1 envelope unflavored gelatin
  1. In a saucepan, combine cranberries and 2-1/2 cups of water. Bring to a boil; cook gently until all the cranberries have popped, about 10 minutes. Remove from heat; cool slightly. Press mixture through a sieve or food mill, reserving juice and discarding skins and seeds.
  2. In another saucepan, combine cranberry juice and sugar; cook over medium heat until the sugar dissolves. Remove from the heat and set aside. Combine gelatin and remaining 1/4 cup water; stir until softened. Combine cranberry mixture, orange juice and gelatin; mix well. Pour into a 2-qt. container; freeze 4-5 hours or until mixture is slushy. Remove from freezer; beat with electric mixer until sherbet is a bright pink color. Freeze until firm. Yield: about 6 cups.
Originally published as Cranberry Sherbet in Country Woman September/October 1992, p33

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Zuke32j User ID: 1036387 12976
Reviewed Oct. 12, 2011

"My family really enjoyed this. Although my husband thought it would be better with half the amount of sugar. We will definitely make this again."

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