Cranberry-orange-pear frozen delight with a cosmo option

By • November 6, 2010 • 4 Comments



Author Notes: We always had the traditional cranberry orange relish for holidays. Usually we made it with all white sugar and served it fresh on the table with turkey. But is can also be frozen and served as an appetizer or dessert course. You could shave this to make it fancy, but with how busy holidays are, I suggest setting it out to soften more like sherbet. You can consider making one recipe following the frozen cosmo direction for interested adults and another plain version for those not interested in the spirit version.Sagegreen

Serves 4-6

  • 1 cup fresh cranberries
  • 1 pear, pared and cored
  • 1 orange, chopped into eighths, seeds removed
  • 1/2 cup honey, more or less to taste
  • 1/4 cup organic cane sugar, to taste
  • 1 teaspoon fresh grated ginger
  • sprinkle of cinnamon
  • 1.5 ounces fresh lime juice
  • 1.5 ounces vodka, for cosmo option
  • 1 ounce cointreau, optional cosmo version
  • fresh herbal sprigs for garnish
  • dollops of creme fraiche or whipped cream
  • additional splash of cointreau, optional
  1. Roughly grind your washed, sorted cranberries, pear, and chopped orange in a blender, grinder or processor.
  2. Blend in the honey, sugar, ginger, lime juice, and optional spirits. Sprinkle with cinnamon. Pour the mix into separate molds and freeze. You can also use fancy ice cube tray shapes. Or you can line ramekins with parchment paper for ease of unmolding (obviating the need for warm water).
  3. To unmold, dunk the molds in warm water, but do not submerge, or simply remove the parchment paper. Plate onto individual dishes and let stand for 5 minutes to soften. Add a garnish of an herbal sprig, an optional splash of spirit, and a dollop of creme fraiche or whipped cream.
From Our Friends
powered by ZergNet

Tags: refreshing

Comments (4) Questions (0)

Default-small
Default-small
2-11_016

over 3 years ago SallyCan

Sagegreen, this is one of my favorite photos of the week. It looks so refreshing, and I love the way your signature lavendar sprig works with the brown grasses in the background, which set off the frozen sorbet nicely, in such a beautiful glass with grassy etching and just a touch of red on the back rim. It compels me to make the recipe - with the cosmo option.

Dsc_0675-x2a

over 3 years ago Sagegreen

Thanks! I just learned how to make a cosmo. The plate in the other recipe is Johnson Brothers.

186003_1004761561_1198459_n

over 3 years ago dymnyno

Sounds like a great palate cleanser!

Dsc_0675-x2a

over 3 years ago Sagegreen

Thanks, dymnyno. That's a good way to think about this one.