Guest guest Posted October 28, 2001 Report Share Posted October 28, 2001 * Exported from MasterCook * Cranberry Sorbet Recipe By : Better Homes and Gardens, November 2001, page 226 Serving Size : 8 Preparation Time :0:00 Categories : Desserts Fruits Holidays Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 16 ounces canned jellied cranberry sauce 1 tablespoon lemon juice 1/2 cup chilled champagne or rose wine -- up to 1 cup (optional) Prep: 10 minutes. Freeze: 7 hours Canned cranberry sauce gets a frosty new look with this easy, sophisticated sorbet. Place the can of cranberry sauce in the freezer up to three days before making the sorbet. 1. Place can of cranberry sauce, unopened, in freezer for 6 to 8 hours or until frozen. Remove can from freezer and rinse under cold water for a few seconds. Open can at both ends. Push frozen sauce into food processor bowl or blender container. Using a spoon or table knife, break sauce into 5 or 6 chunks. Add lemon juice. Cover and process about 10 seconds. Or, blend just until smooth and fluffy, but still partially frozen. 2. Transfer mixture to freezer container or a 2-quart square baking dish. Cover and freeze at least 1 hour until firm or up to 24 hours. To serve, scoop into small glasses or dishes. Spoon champagne or wine over sorbet. Makes 8 servings. Nutrition facts per serving: 90 cal., 0 g total fat (0 g sat, fat), 0 mg chol., 28 mg sodium, 22 g carbo., 1 g fiber, and 0 g pro. Daily Values: 0% vit. A, 1% vit. C, 0% calcium, and 0% iron. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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