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.

Recipe:

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

Method:

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.

Enjoy x