Cranberry-Orange Sorbet

Name: Cranberry-Orange Sorbet
Yield: makes about 1 quart (1 liter)
Ingredients: 1 1/2 cups (180 g) cranberries, fresh or frozen; 1 cup (250 ml) water; 3/4 cup (150 g) sugar; Grated zest of 1 orange; 1 1/2 cups (375 ml) freshly squeezed orange juice (from 5 or 6 oranges); 1 to 2 teaspoons Grand Marnier or Cointreau (optional)

December 9, 2011

One of the few fruits native to North America is the cranberry. They are hollow, which is why you can bounce them (go ahead, try it) and also explains why they float, which turns out to be an advantage at harvest time. Farmers flood the areas where cranberries are cultivated with water, causing the berries to rise to the surface, where it’s a cinch to scoop ’em up. Predictably, the majority of cranberries are purchased just before Thanksgiving, but I stock up the day after, when they’re on sale, and freeze them to use during the rest of the year.

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