Fresh Cranberry Sorbet

1 lb. fresh cranberries, about 4 cups
4 cups water
1 3/4 cups sugar
1 teaspoon lemon juice
Fresh cranberries for garnish
Sugar
Mint sprigs

Wash cranberries in strainer under cold running water. Put them in a medium pan with 4 cups water.

Bring to a boil over high heat; reduce heat to low, cover tightly and simmer for 10 to 12 minutes or til they can be easily mashed against the side of the pan with a spoon.

Stir in sugar and lemon juice.

Puree cranberries and cooking liquid in batches in food processor with metal blade. Strain into bowl. Discard skins.

Pour mixture into 2 or 3 ice cube trays. Freeze til solid. May be frozen for 1 week.

Put a few cubes of cranberry ice into food processor with metal blade. Process til broken up and continue processing while dropping cubes one at a time through feed tube. You will need to do this step in batches. Ad each batch become finely pureed land snowy, remove to a bowl.

Place in freezer. When all batches have been processed and sorbet has hardened somewhat, scoop into 8 small ramekins, custard cups or soufflé dishes.

To garnish: Put cranberries on cake rack over cookie sheet. Brush cranberries lightly with water. sprinkle lightly with sugar. Put on top of sorbet. Cover loosely with foil and return to freezer. May be frozen overnight.

Before serving, put a sprig of mint next to cranberries. Makes about 1 quart or 8 servings.


Hamilton Beach 8-Cup Food Processor, Black

Cranberry Sorbet

2 cups cranberries
1 cup fresh orange juice
1 tablespoon grated orange zest
3 cups water
1 cup sugar
1 tablespoon lemon juice

Place berries, juice, zest and cup of the water in a saucepan; cook over medium heat until berries pop, for about five to seven minutes. Coarsely mash berries.(You should have about 1 cup.) Add sugar, lemon juice and remaining water. Simmer for about a half hour, stirring often, until a syrup forms.

Let cool, then refrigerate for six hours or overnight. Freeze in an ice-cream maker according to manufacturer’s instructions. Store in an airtight container in the freezer.

Yield: 1 quart


Cuisinart Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker

Cranberry Hot Cross Buns

18 Rhodes Dinner rolls, thawed
12 tablespoons dried cranberries

Frosting:
1 1/3 cups powdered sugar
1 1/2 teaspoons lemon zest
1 teaspoon lemon juice
1-2 tablespoons milk

With scissors, cut 6 rolls in half. Press 1 1/2 rolls into a flat circle. Put 1 tablespoon of cranberries on roll and bring edges together, mixing berries into the dough. Shape into a round roll. Place on a large sprayed baking sheet. Repeat directions for additional rolls.

Cover with sprayed plastic wrap and let double in size.

Remove wrap and bake at 350F 20 minutes or until golden brown. Let cool.

Mix ingredients for frosting and frost rolls.


Kitchen Shears, Stainless Steel, Black, 9-inch