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Cranberry "Sauce": Cranberry Negroni Sorbet

Posted: December 26th, 2009
by Pielove

This cranberry sorbet, "sauced" with a healthy splash of gin, has an intense taste with flavors borrowed from the classic Negroni cocktail (which contains gin, Campari, and vermouth). The slight bitterness of the Campari accentuates the cranberry flavor and the orange notes of the Cointreau are heightened by aromatic orange oils from the flamed orange peel. Tangy, cold, and not overly sweet, this sorbet makes a perfect palate refresher after a heavy holiday main course such as turkey or ham, and before the pie. Give the kids a popsicle, this sorbet is adults-only. However, they can enjoy the fireworks with the flamed orange peel (not optional!).

To flame an orange peel, cut a 1-inch diameter thin slice of orange peel. Hold the edges of the peel slice in one hand, with the outer side (the colored side) facing the sorbet. Hold a lighted match in your other hand. Briskly squeeze the peel across the lighted match; the oils expelled from the peel will make a burst of flame. Uncombusted oils will also mist the sorbet, providing a toasted orange aroma. Here is a video demonstration:

http://www.youtube.com/watch?v=y-BighXz868&NR=1

Serves/Yields: Serves 8

Cointreau cranberries gin more more

12 ounce bag of cranberries
2 cups water
1 cup white sugar
1 tsp vanilla
1 Tbsp Cointreau
2 Tbsp gin
1 Tbsp Campari

Combine the cranberries and water in a small saucepan, bring to a boil. Boil until the berries have popped and softened. Sieve into a bowl and stir in the sugar; continue stirring until the sugar has dissolved. Add the remaining ingredients and chill the mixture thoroughly. Freeze* in a standard ice-cream maker and serve in chilled glasses. Garnish with a flamed orange slice.
*The high alcohol content of this recipe causes significant freezing point depression; make sure your freezer is very cold. If your freezer is not adequately cold, use less alcohol.