Beth Dooley's cranberry sorbet recipe
4 cups fresh cranberries
Juice and grated zest of 1 small orange
1 cup sugar
In medium saucepan set over medium heat, cook cranberries in just enough water to cover until they pop. Stir in orange juice, zest, sugar. Continue cooking until liquid is reduced, cranberries are quite soft. Turn into food processor fitted with steel blade. Puree. Transfer puree into ice cream machine. Freeze it according to the manufacturer’s instructions. Or spread puree in baking dish and set it in freezer. After 20 minutes, remove dish, stir, return to freezer. Stir one more time until sorbet is frozen. To serve, temper sorbet at room temperature until it is soft enough to scoop.
Yield: Serves 6.
Approximate nutritional analysis per serving: 166 calories, no fat, 2 milligrams sodium, 42 grams carbohydrates, 8 milligrams calcium, no protein, no cholesterol, 3 grams dietary fiber.
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