Friday, November 11, 2011

Cranberry Sorbet: A Sweet & Tangy Burst of Color from Tessa Kiros

You may be thinking that I fell off of the face of the earth because of my lack of posting lately. With a visiting foodie friend, I was doing plenty of eating but not a lot of taking pictures and blogging. I followed up play time with prepping for and delivering a couple of big work presentations and suddenly it was Friday. I am hoping that things will be back to normal next week.


Although I didn't have much time in the kitchen, I had a few minutes to throw together this gorgeously-hued Cranberry Sorbet from Falling Cloudberries by Tessa Kiros. I have been wanting to make this sorbet since the book came out a few years ago and a photo of it was on the cover. Then Sue sealed the deal when she made it last month. The recipe requires two ingredients: cranberries, which I had hanging out in the freezer and fine sugar, in my baking cupboard. I also added a touch of vanilla to the mix because I like how it rounds out tart fruit flavors.


Tessa Kiros says. "This is stunning: refreshing, slightly tart, and such an inspiring color to bring out of your kitchen. Sometimes I like to serve it with a shot of vodka or a gentle blog of whipped cream alongside. You could also add a little liquor to the sorbet if you like. Unfortunately, this doesn't work too well without an ice cream machine--you can beat it by hand, but you will end up with a sort of granita instead of a sorbet."

Cranberry Sorbet
From Falling Cloudberries by Tessa Kiros
(Serves 6 to 8)

5 cups (1 1/4 cups) fresh or frozen cranberries or similar berries
1 1/2 cup superfine sugar
(I added 1 1/2 teaspoons vanilla)

Wash the berries. Put in a saucepan with the sugar and 3 1/2 cups of water. Cover the pan and cook, stirring occasionally, for 10 minutes, or until the berries are soft. Puree, strain, and let cool, before freezing in your ice cream machine according to the manufacturer's instructions.


Notes/Results: Creamy, slightly tangy, slightly sweet and delicious. The color is just stunning--it's so bright and beautiful. I was going to garnish the sorbet with mint but I thought the rosemary sprig would look more festive and along with a few cranberries, perfect for the season. This would be the perfect end to a heavy holiday meal and i will make it again.

It's Potluck week at IHCC and you can check out what everyone made by going to the post and following the links.

15 comments:

  1. I was worried about you! Glad you're just out eating and having fun!

    I have some cranberries in my fridge that need using up...guess I know what I'll be turning them into!

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  2. That's a very good excuse for not blogging for a while! This sorbet is such a good colour (and it'd be really nice as a drink, topped up with prosecco!)

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  3. That color! Seriously stunning. I really want to try this as well. I like your addition of vanilla :D

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  4. This is absolutely beautiful to look at and I imagine, also to eat.

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  5. I like your reason for using rosemary--it does look festive! Beautiful!

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  6. What vibrant colour! I love cranberries and I love sorbet - looks absolutely perfect!

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  7. This is just so beautiful...you present it so nicely. Great choice, I wish I was coming to your potluck for sure!

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  8. WOW, youre sorbet looks amazing!

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  9. Gorgeous! Absolutely gorgeous!!

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  10. This is stunning! Yes I remembered seeing this in Sue's blog, and thought how gorgeous this is. Really wish fresh cranberries is more affordable here! Lovely choice for a potluck!

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  11. This is a recipe that I simply "must make" during our 6 months with Tessa. I'm just in love with the looks of it!

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  12. Your colors are just amazing. The carrot soup too! I would love to have a bite of this.

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  13. What a great use of cranberries! I get so stuck in a rut with baked goods. Never really thought of ice cream or sorbet.

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