Make Ahead

Cranberry-orange-pear frozen delight with a cosmo option

November  6, 2010
0 Ratings
  • Serves 4-6
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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • SallyCan
  • dymnyno
  • Sagegreen

4 Reviews

SallyCan November 12, 2010
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.
Sagegreen November 12, 2010
Thanks! I just learned how to make a cosmo. The plate in the other recipe is Johnson Brothers.
dymnyno November 6, 2010
Sounds like a great palate cleanser!
Sagegreen November 6, 2010
Thanks, dymnyno. That's a good way to think about this one.