12 to 14 refresher servings, 8 dessert servings
1 (12-ounce) bag cranberries
4 cups water
- The latest on Seahawks safety Kam Chancellor's holdout
- Seattle restaurant manager killed hiking in Alaska
- Haggen sues Albertsons for $1 billion over big grocery deal
- Report gives Seattle drivers worst marks yet; Bellevue isn't far behind
- Seahawks trade Kevin Norwood, make other moves to get roster to 75
Most Read Stories
1¾ cups sugar
1 teaspoon lemon juice
¼ cup fresh cranberries
2 tablespoons sugar
1. Wash the cranberries in a colander under cold running water. Place them in a medium saucepan with 4 cups water. Bring to a boil over high heat; reduce the heat to low, cover tightly and simmer for 10 to 12 minutes or until they can be mashed easily against the side of the pan with a spoon.
2. Stir in the sugar and lemon juice.
3. Purée the cranberries and the cooking liquid in batches in a food processor fitted with a metal blade. Strain the cranberry mixture into a bowl, discarding the skins. Pour the mixture into 2 or 3 ice-cube trays. Freeze until solid.
4. Place a few cubes of cranberry ice into a food processor. Process until broken up, and continue processing while dropping cubes one at a time through the feed tube. (You will need to do this in batches.) As each batch becomes finely puréed and snowy, transfer to a bowl. Place in a freezer.
5. When all batches have been processed and sorbet has hardened somewhat, scoop into small dishes.
6. To garnish: Place the cranberries on a cake rack set over a baking sheet. Brush the cranberries lightly with water. Sprinkle lightly with sugar. Place on top of the sorbet. Cover loosely with foil and return to the freezer. Before serving, place a sprig of mint next to the cranberries. Serve with Christmas cookies.
Adapted by The Seattle Times in 1990 from “Marlene Sorosky’s Year-Round Holiday Cookbook.’’