Frenchie and the Cranberry-Port Sorbet

23 Nov

Much like anything all-cinnamon, Americans love their cranberries and have a fascinating obsession with them… and rightly so. It is after all a native fruit of this land and was first introduced to English settlers by Native Americans back in the days. In France, cranberries are barely making an appearance in the stores – you can now probably find some products with cranberries in them since 2006 or so.

Imagine my surprising discovery when I was first introduced to cranberries. One word: addicted! Ever since we first saw each other, we’ve been best friends. Dried, cooked, in compote, in cakes, glazed, with chocolate or as a sauce with meat, I’ll eat them anywhere and anyhow.

It is no secret that Thanksgiving is my favorite food Holiday of them all. So it’s natural for me to post at least some recipes related to Thanksgiving. Here is something quick and easy, a bit out of the ordinary and if you want to impress your family and blow Mum’s cranberry sauce from a can out of the water, you know you’re going to want to make this sorbet.


3 1/2 cup (340 g) of fresh cranberries

3 cups (70 cl) of water

1.5 cup (290 g) of sugar

1 cup (24 cl) of Ruby Port – depending if you want a strong Port flavor, add another 0.5 cup (11-12 cl) if necessary

3 strips of lemon zest

1 Tbsp of lemon juice

Boil all of the ingredients in a heavy sauce pan. Reduce heat to medium-low and simmer for 20 minutes. The cranberries need to be tender and soft.

Cool for 15 minutes. Leave the zest in the mixture so they can be blended later and make for a nice lemony after taste.

Purée the cranberry mixture in a blender. Work with 2 batches if necessary. Strain through a sieve into a bowl. Press and mix the solids in the sieve to extract all of the juices. Discard the solids afterwards.

Place in the fridge for 2 hours. Once chilled, pour the mixture in an ice cream maker and process until frozen depending on the machine and manufacturer. Put the sorbet in a container and freeze. Make the sorbet 1 day ahead if possible before serving.

Serve with a tiny glass of the Port you used for the sorbet.


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