November 25, 2013 | Short Order

Waste Not Cranberry Sorbet by Rozanne Gold


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         Some people actually like turkey. I try to grab the bird’s crispy rear end just out of the oven while it’s still in the kitchen.  Often even the dark meat is too bland and overcooked for me. Thanksgivng means stuffing myself with too much stuffing. And I love cranberries almost any way the come: raw with chopped orange, in various experimental combos (with ginger or dried sour cherries or chopped walnuts or kumquats.


         Still if I didn’t have a block of leftover cranberry sauce, I’d open a fresh can or two to make this fabulous cranberry sorbet dreamed up by my inventive cookbook writer friend Rozanne Gold.

-- Gael Greene

Rozanne Gold's Leftover-Cranberry Sauce-Sorbet
Serves 8

         After Thanksgiving, if you have a block or two of leftover jellied cranberry sauce, as I often do, then you will enjoy this creative way to use it. Garnish with raspberries or pomegranate seeds. If you don't have an ice cream maker, you can prepare this as a granita by freezing the mixture and stirring it with a fork until slushy.

grated zest and juice of 3 large lemons
grated zest and juice of 2 large oranges
2/3 cup sugar
1/4 teaspoon pure vanilla extract
16 ounces jellied cranberry sauce

         Combine the lemon zest, 1/2 cup lemon juice, orange zest, and 1/2 cup orange juice in a medium saucepan. Add the sugar, vanilla, and 2-1/2 cups water; bring to a boil. Spoon the cranberry sauce, in large pieces, into the saucepan. Bring to a boil and whisk until melted and smooth. Cool, then chill well. Freeze in an ice cream maker according to the manufacturer's instructions.

         This recipe is adapted from Radically Simple (Rodale) copyright Rozanne Gold 2010,

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