Cranberry Sorbet

Cranberry Sorbet

For many people, myself included, the cranberry sauce element of Thanksgiving dinner is quite the afterthought. Judge away, but I happen to love the cranberry jelly right out of the can, still in the shape of the can. Although it doesn’t look like much, I’ve always figured that it’s better than anything I’ll make, so why bother? But then again, that was before I tried this Cranberry Sorbet.

Cranberry Sorbet
Such a Pretty Dessert!

Not only is Cranberry Sorbet significantly prettier than that canned jelly, it tastes incredible. Your cranberry dish will go from afterthought to the star of Thanksgiving dinner before you can say “make-it-ahead!” Which brings me to my next point, you can make it a day or two ahead of time! In fact, because it takes a little while to freeze, making it ahead is imperative.

Although the recipe has several steps, it’s actually quite easy to prepare. I’d say that the most important ingredient is time. But it is so worth it.  And this recipe makes a lot— enough for all of those aunts, uncles, cousins, in-laws and neighbors you’re having over. Even the ones that show up unannounced. And as far as where to put this on your Thanksgiving menu, cranberry sorbet makes for a delightful and memorable dessert or you can serve a small scoop between courses as an amuse bouche.  Plus, it gives you a chance to say “amuse bouche!”

Cranberry Sorbet
Perfect for your Thanksgiving Table!

Cranberry Sorbet recipe card from Granny's Recipe Box Blog

Cranberry Sorbet
Prep Time
15 mins
Cook Time
10 mins
Freeze Time
1 d
Total Time
25 mins

Cranberry Sorbet is a delicious and festive way to update the boring cranberry element for your Thanksgiving feast! It is as delicious as it is beautiful!

Course: Amuse Bouche, Dessert, Thanksgiving
Cuisine: American, Dairy Free, Festive, Holiday, Thanksgiving, Vegetarian
Keyword: Cranberry, Dessert, Festive, Ginger Ale, Holiday, Ice Cream, Sorbet, Thanksgiving
Servings: 12 people
  • 1 lb fresh cranberries
  • 2 c boiling water
  • 1 t unflavored gelatin
  • 1/4 c cold water
  • 2 c sugar
  • 1 pt ginger ale
  1. Cook cranberries in 2 cups boiling water until skins pop (3-5 minutes). Press through a strainer and discard skins. 

  2. While cranberries are cooking, soften gelatin in 1/4 c water. Add softened gelatin and sugar to the strained cranberries. Stir until sugar and gelatin has dissolved and cool. 

  3. Add ginger ale and stir to combine. Pour into a tray or casserole dish and freeze until mushy (1-2 hours). 

  4. Put partially frozen mixture into a mixing bowl and beat with hand mixer until well mixed. Pour mixture into large bowl and freeze until firm. 

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