Cranberry And Vanilla Bean Sorbet Recipes

Steps:

• Combine the cranberries, red wine, 2 1/2 cups water, allspice, cinnamon sticks, whole cloves, orange zest, orange juice and vanilla bean in a saucepot. Cook over medium heat for 20 to 30 minutes. The cranberries will have become very soft and the liquid will be reduced by about 20-percent.
• Strain the mixture through a sieve fine enough to catch the spices, pushing lightly to extract some of the cranberry pulp. Chill the sorbet mixture thoroughly and spin in an ice cream maker until frozen.

Steps:

• Combine the sugar and bourbon, stirring well, in a 1-quart saucepan. Add the cinnamon, ginger, orange zest and juice. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar. Reduce the heat to medium-low and simmer until the liquid begins to reduce a little bit, 5 to 7 minutes. Add the cranberries and vanilla bean and continue to simmer until the cranberries are soft and breaking apart and the sauce begins to thicken, 12 to 15 minutes.
• If desired, mash your cranberries with a sturdy whisk or potato masher, just to break up the cranberries, and simmer to thicken a little bit more, about 5 minutes.
• Remove the pan from the heat and discard the cinnamon sticks, ginger pieces and vanilla bean. Allow the sauce to cool. Serve the sauce warm or at room temperature, or refrigerate for up to 10 days -- the flavors only get better as they chill out in the fridge.

Steps:

• Scrape seeds from vanilla pod and whisk together with frozen cranberry juice and water. Freeze mixture in an ice-cream maker. Transfer sorbet to an airtight container and freeze to harden.

Steps:

• In a saucepan combine first 4 ingredients (cranberries - salt), scrape seeds from vanilla bean and add bean to mixture and bring to a boil over medium heat, stirring until sugar dissolves. Reduce heat to low and simmer for 10 more minutes or until cranberries pop. Cool to room temperature.
• Remove vanilla bean.
• Working in batches puree mixture in a blender and then strain into a large bowl discarding solids. Stir in lemon juice. Refrigerate for 4 hours or overnight or until chilled.
• Transfer mixture to ice cream maker and process according to directions. Transfer to a container, cover and freeze.

Steps:

• Boil cranberries, 2 cups water, and 1/2 cup sugar in a 5- to 6-quart heavy pot, stirring occasionally, until cranberries have burst, about 15 minutes.
• Purée cranberry mixture in batches in a blender until as smooth as possible (use caution when blending hot liquids). Force through a medium-mesh sieve into a bowl, discarding solids, and chill, covered with plastic wrap, until cold, about 2 hours.
• Bring remaining 3 cups water and remaining 2 cups sugar to a boil in a 2-quart saucepan, stirring until sugar is dissolved, then remove from heat and cool syrup 30 minutes.
• Stir together cranberry purée, sugar syrup, and citrus juices and freeze in ice cream maker. Transfer to an airtight container and freeze until hardened, at least 2 hours.