Cranberries are tiny explosive balls of tart fury. They're stuffed with antioxidants and their color is out-of-control beautiful. I have this recurring daydream where I’m cheerfully wading knee-deep in a cranberry bog. I don’t know why. But I do know that I wanted to put a spin on traditional Thanksgiving cranberry sauce by creating a smooth and tangy sorbet. This was my first attempt at homemade sorbet, and I liked it so much I’m already planning future flavors. Music to accompany this particular sorbet adventure probably goes without saying.
2.5 cups fresh cranberries, stemmed, washed, and patted dry
1 cup Swerve
1 cup organic unsweetened cranberry juice
3/4 cup filtered water
1/8 teaspoon Himalayan pink salt
1.5 tablespoons raw local honey
2 teaspoons orange zest
Juice of 1 orange
Place cranberries, Swerve, juice, water, and salt in a large saucepan. Bring to a boil, reduce heat and simmer for 15 minutes. Drain cranberries (reserving liquid) and place in a food processor. Add 1 cup of reserved liquid and process until smooth. Press through fine mesh strainer, removing any seeds and pulp. Stir in remaining liquid, honey, orange zest, orange juice, and cardamom. Cover and refrigerate overnight. Pour into an ice cream maker and mix for 30 minutes. Transfer to an airtight container and freeze for at least 2 hours. Press a piece of parchment paper on top of the sorbet before freezing to prevent freezer burn.