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Cranberry and Port Wine Sorbet

450g(1 lb.) Cranberries
450g (1 lb). Sugar
600ml (1 pt.) Water
600ml (1 pt.) Crinnachtaun Apple Juice
1 Glass Port.

Put the sugar and water on to boil and simmer together for 5 mts. to make a stock syrup.
Drop in the Cranberries and boil them in the syrup until they have all burst
(about 4-5mts.)
Push this mixture through a sieve.
Add the Apple juice and port and leave to cool.

If you have a sorbet maker proceed and churn as per directions.

Otherwise pour the mixture into a freezer box and let it freeze for 4 or 5 hours or overnight.
When frozen break into rough chunks and put into the goblet of a food processor and process until smooth.
Put back into the freezer to set.

Which ever way you make it take it out of the freezer for 20 mts. before you serve it.

This could be served as a light starter before the turkey or as a refreshing desert after.
Happy Christmas.

April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef