Ingredients
8
750ml cranberry juice (we used Ocean Spray, which had 20% juice content)
1 orange - half sliced, and half juiced
100g caster sugar
2 tbsp port
1 tbsp vodka (optional)
Cranberry, orange and port sorbet
We made this recipe up for a light christmas pudding - something to cut through all that Christmassy excess.And whilst it has festive overtones, please don't be afraid to cook it outside yuletide - it's made with cranberry juice from a carton so needn't rely on in season cranberry.
Recipe
Heat the cranberry juice gently in a pan with the sliced orange, and simmer gently for 10 minutes to let the orange flavours mingle with the juice.
Stir in the sugar, and stir until dissolved. Cool. Stir in the orange juice and port and pour into a 1 litre freezable container. If you're short of time, pour into a large shallow dish or tin. Freeze for several hours until a slush begins to form - stir this up every few hours (this helps create a great texture). When ready to serve, fork into a fluffy ice and serve in glasses.
