Tangerine Cranberry Sorbet Recipe

Tangerine Cranberry Sorbet Recipe
Tangerine Cranberry Sorbet Recipe photo by Taste of Home
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Tangerine Cranberry Sorbet Recipe

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This is a very easy recipe to prepare and keep in the freezer before a pantry. It's a light and refreshing finish to a heavy holiday meal. —Pamela Brown, Ingersoll, Ontario
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + freezing
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + freezing

Ingredients

  • 1-1/2 cups fresh or frozen cranberries
  • 2 cups water
  • 3 to 4 medium tangerines
  • 2 tablespoons plus 1/2 cup sugar, divided
  • 1 cup light corn syrup

Directions

In a saucepan, bring cranberries and water to a boil. Reduce heat; simmer for 5 minutes. Meanwhile, using a sharp knife or zester, peel outer layer of one tangerine into strips for garnish. Toss the strips of peel with 2 tablespoons sugar; set aside. Squeeze tangerines to yield 1 cup of juice.
Place cranberries with liquid in a sieve over a large bowl. Press berries to remove juices. Discard pulp. Add the tangerine juice, corn syrup and remaining sugar to cranberry juice; stir until sugar is dissolved. Pour into a 9-in. square dish. Cover and freeze until firm, about 3 hours. Remove from the freezer 30 minutes before serving. Spoon into dessert bowls. Garnish with reserved tangerine peel. Yield: 8 servings.
Originally published as Tangerine Cranberry Sorbet in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p153

Nutritional Facts

1/2 cup: 201 calories, 0 fat (0 saturated fat), 0 cholesterol, 50mg sodium, 53g carbohydrate (41g sugars, 2g fiber), 0 protein.

  • 1-1/2 cups fresh or frozen cranberries
  • 2 cups water
  • 3 to 4 medium tangerines
  • 2 tablespoons plus 1/2 cup sugar, divided
  • 1 cup light corn syrup
  1. In a saucepan, bring cranberries and water to a boil. Reduce heat; simmer for 5 minutes. Meanwhile, using a sharp knife or zester, peel outer layer of one tangerine into strips for garnish. Toss the strips of peel with 2 tablespoons sugar; set aside. Squeeze tangerines to yield 1 cup of juice.
  2. Place cranberries with liquid in a sieve over a large bowl. Press berries to remove juices. Discard pulp. Add the tangerine juice, corn syrup and remaining sugar to cranberry juice; stir until sugar is dissolved. Pour into a 9-in. square dish. Cover and freeze until firm, about 3 hours. Remove from the freezer 30 minutes before serving. Spoon into dessert bowls. Garnish with reserved tangerine peel. Yield: 8 servings.
Originally published as Tangerine Cranberry Sorbet in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p153

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