Tangerine Cranberry Sorbet |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
|
This is a very easy recipe to prepare and keep in the freezer before a pantry. It's a light and refreshing finish to a heavy holiday meal. —Pamela Brown, Ingersoll, Ontario Ingredients:
1-1/2 cups fresh or frozen cranberries |
2 cups water |
3 to 4 medium tangerines |
2 tablespoons plus 1/2 cup sugar, divided |
1 cup light corn syrup |
Directions:
1. In a large saucepan, bring cranberries and water to a boil. Reduce heat; simmer for 5 minutes. Meanwhile, using a sharp knife or zester, peel outer layer of one tangerine into strips for garnish. Toss the strips of peel with 2 tablespoons sugar; set aside. Squeeze tangerines to yield 1 cup of juice.
2. Place cranberries with liquid in a sieve over a large bowl. Press berries to remove juices. Discard pulp. Add the tangerine juice, corn syrup and remaining sugar to cranberry juice; stir until sugar is dissolved. Pour into a 9-in. square dish. Cover and freeze until firm, about 3 hours.
3. Remove from the freezer 30 minutes before serving. Spoon into dessert bowls. Garnish with reserved tangerine peel. Yield: 8 servings.
|
|