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Cranberry Sorbet

Submitted by on November 1, 2009 – 8:08 AMNo Comment
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cranberrySORBETIf you want to end your Thanksgiving meal with a little something sweet that’s not a gust-buster, small bowls of ruby-red cranberry sorbet will hit the spot.

There are two ways to make cranberry sorbet—the easy way and the easier way, even if you don’t have an ice cream maker.  The simplest procedure is to open a can of frozen cranberry juice concentrate in your choice of flavor; stir in any sugar syrup that’s floating on top and then spoon small servings of the sweet-tart slush into very small bowls, espresso cups or cordial glasses.  The texture won’t be as creamy as a true sorbet—it’ll be more like the gourmet water ices known as  granitas,—but it will hit the spot after a heavy meal.

This slightly more involved recipe will make a smoother, pinker sorbet:


1 envelope of Knox unflavored gelatin
2 ¼ cups of water
4 cups fresh cranberries
2 cups granulated sugar
2 cups ginger ale, cold


1. Pour ¼ cup of the water into a small bowl and then sprinkle with the gelatin.

2. Put the rest of the water in small saucepan with the cranberries, which have been washed and picked over for stems and bad berries.

Note: I buy the 12-ounce bags of Ocean Spray cranberries and then have an extra bag standing by if I need more to make up 4 cups.

3. Cook over medium heat until the water is boiling and the berries pop.  Remove from heat and pour the cranberries into a sieve you’ve put over a large bowl.  Press down on the berries to get every drop of juice.  (This is a lot easier if you have a food mill, but pressing down with a wooden spoon works just fine.)

4. Throw away the pulp.  Now mix together the juice, the gelatin mixture and the sugar until everything’s dissolved.  Cool until the mixture is room temperature, then stir in the cold ginger ale.

5. Cover up the bowl and put it into the freezer until it’s partially frozen.  Take it out and beat it with an electric mixer until it starts to lighten up in color.  Cover it back up and freeze over night.

6. Scoop out and enjoy.  Maybe throw a little twist on orange peel on top if you’re feeling fancy or garnish with an orange Milano cookie.

Beer Pairing

SamAdamsCranberryIn the spirit of pairing like with like, you might quaff a Samuel Adams Longshot Cranberry Wit with dessert. This beer is spiced with cinnamon, orange peel, coriander and grains of paradise, and finished with a touch of cranberry.

Style: Witbier
ABV 5.00%


HarpoonsUFOSince raspberry and cranberries are such a traditional match-up, you can also try Harpoon’s UFO Raspberry Hefeweizen. UFO Raspberry has a distinctive, hazy rose color.  The scent of fresh raspberries hits the nose immediately, along with a subtle bready aroma from the wheat and yeast.

Style: Hefeweizen with Fruit
ABV: 4.8%