This recipe was given to me by a high school classmate with whom I recently got in touch with at our 20 year reunion. After he found out I had a food blog, he mentioned a family recipe for cranberry frappe that he would share if I was interested. He said they usually serve this instead of cranberry sauce at Thanksgiving. I’ve never cooked with cranberries before and I had been looking for other interesting sorbet flavors to make, so this cranberry frappe recipe really interested me. At the time it was August, so I knew I would have to wait a few months before fresh cranberries would be readily available at the store. A little over a month ago I was finally able to spot fresh cranberries at my local supermarket.
The texture of this sorbet is incredibly smooth and reminded me a lot of the raspberry sorbet I make. A frappe has more of a slushy texture, so I renamed this recipe as a sorbet since that is how I was going to serve it. If you wanted to make this into a frappe, you could under-freeze it or partially thaw and blend the mixture. I also added limoncello to this recipe to help keep the finished sorbet soft. I did want a little orange flavoring to balance out sharpness of the cranberries, so I added some orange zest to the cooked cranberries. Although the orange zest is only with the cooked cranberries for a few minutes in the blender before being caught in the chinois, the orange flavor is still perceptible. I’ll be making this recipe again for Thanksgiving and plan to substitute Grand Marnier for the limoncello.
Even if you aren’t a huge cranberry fan, this recipe will surprise you—it’s pretty good. After making this recipe I definitely think cranberries are underrated. I’m eager to try pairing them with other fruits for new sorbets.
The recipe pictured above, with detailed instructions and complete photo gallery can be found on the Cranberry Sorbet recipe page.