SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Cranberry Sorbet

Makes: 8 to 10 servings
Prep 15 mins Freeze 2 hrs  plus overnight Stand 5 mins
Cranberry Sorbet
  • 1 1/2  cups  water
  • 3/4  cup  sugar
  • 2  cups  cranberries

1. Line the inside of an 8x4x2-inch loaf pan with plastic wrap; set aside. In a medium saucepan, combine water, sugar, and cranberries. Cook over medium heat until mixture just boils, stirring to dissolve sugar. Remove from heat. Cool slightly. Pour, half at a time, into a blender or food processor. Cover and blend or process until mixture is nearly smooth. Strain through a fine mesh sieve (should have 2 to 2-1/2 cups sieved cranberry mixture).

2. Pour sieved mixture into lined loaf pan. Cover and freeze for 2 hours or until mixture is nearly frozen. Stir well, scraping frozen mixture from sides of pan. Spread mixture evenly. Cover and freeze overnight.

3. To serve, let stand at room temperature for 5 to 10 minutes. Spoon into dessert cups or dishes. Makes 8 to 10 servings.

Nutrition Facts (Cranberry Sorbet)
  • Servings Per Recipe 8,
  • cal. (kcal) 82,
  • carb. (g) 21,
  • fiber (g) 1,
  • vit. C (mg) 4,
  • sodium (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe