Cranberry and Kumquat Sorbet
This was an experiment that went better than hoped.
I see fresh Cranberries in the shops in the UK and grab them in a Christmas media panicky way. They are good humoured, wonderfully good for us and long lasting little berries that ‘chutnify’ well. In addition they can handle their booze too so adding a decent glug of Cointreau, Grand Marnier or similar worked and paired really well.
1-2kg Cooked Cranberries – place in a saucepan with 1 cup of water and half a cup of sugar for 10-15 minutes, do not drain just let them cool and freeze in a freezer bag on a flat tray if possible.
6-12 fresh washed Kumquats ( the ones you buy to posh up a fruit bowl or table setting and never quite get around to using )
2 tablespoons of golden caster sugar (or what ever you have)
2 or 3 decent glugs – say 2-3 oz of Orange liqueur
1 orange (or tiring clementines) zest and juice, not essential
Put the sugar into the liqueur and stir to disolve. Add the orange and zest juice if using. Put the frozen cranberries into a food processor ( in stages if you are using a lot ) if you were able to freeze them on the flat they will be easier to break up and handle.
Add the juicy, boozy syrup and blitz in a processor.
Taste and adjust the sweet and sharp to suit your palette.
Freeze the sorbet and enjoy as a lovely pre dessert or a light pud after a heavy meal.