Almond Milk Cranberry Orange Sorbet with warm spices and homemade almond milk makes for a refreshing, not too sweet, autumn or winter dessert.
Cranberry Orange Sorbet – A Winter Tale In A Frozen Spoonful
Cranberry season has always felt like nature’s way of ringing in the holidays, those little ruby gems quietly appear in produce aisles, and I can never resist.
When the stores are overflowing with fresh cranberries, I stock up like a squirrel gathering treasure. Some are simmered down into a glossy compote that drapes over turkey or finds its way onto a cheesecake crowned with whimsical chocolate antlers.
Other batches get pureed raw and tucked into the freezer, just waiting to become summertime treats or my beloved Cranberry Almond Bread.
But this time, the story of cranberry season took an unexpected turn, a frozen, refreshing one.
Cranberry Season
While cranberry season is typically autumn into winter, cranberries can be enjoyed in a variety of ways, all year.
When the stores are stocked with bags of fresh cranberries, I buy lots, and get to work prepping the berries for the various recipes I love them in.
Some of the cranberries will get simmered into a compote and used to serve with a turkey dinner, or topped on a favorite cheesecake with chocolate antlers.
Other bags of cranberries will get pureed, uncooked, frozen in containers for summertime recipes, or a favorite Cranberry Almond bread.
Cranberry and Orange – A Classic Love Story
The sour bite of a cranberry marries beautifully with the sweetness of an orange, with very little sugar or sweeteners to round out the flavors.
If you’ve ever baked a cranberry quick bread in autumn, you know the magic already. Cranberries are bold and tart, oranges are sweet and sunny, together, they dance. No need for heavy sugars or syrups; their natural balance is pure harmony.Â
It’s the same reason my Cranberry and Orange Blossom Muffins are such a seasonal favorite.
So, when inspiration struck, I knew this sorbet needed to celebrate that timeless pairing. But I wanted just one more layer, something soft, creamy, unexpected.
Why almond milk? Almonds have a delicate, sweet yet nutty flavor and added something creamy to the acidity of the cranberries and oranges, without being a dairy cream.
Homemade Almond Milk
The Healthiest Homemade Almond Milk is made with only two ingredients, almonds and water, and it’s too easy not to be making it yourself!
As is many traditions in our world that are often rooted in religious practices, homemade almond milk is no different.
During the times of lent, it was forbidden to eat or drink anything that came for animals, for forty days.
The mention of ‘nutty water‘ dates back to those very early days of strict adherence to this religious practice.
Perfectly suited to replace dairy milk, was homemade almond milk.
Cranberry Orange and Almond Milk Sorbet
Can I call this a sorbet when I’ve added a milk to it? Darn right I can because homemade almond milk is nothing more than crushed almonds and water!Â
Once the cranberries are cooked and cooled, the almond milk goes in and they freeze into a beautiful, slightly creamy textured sorbet. Yet, still a sorbet.
You might even consider serving this sorbet as a palate cleanser when serving several courses, and right after a fatty meat course.
While a palate cleanser is often mild in flavor it usually has acidity to cleanse the tongue of meat fats.
Sorbet In Winter?
Who says sorbet is just for summer? Winter meals are often the richest of the year, think roasts, gravies, buttery sides, and that’s exactly when something clean and bright is most welcome.
If you are a regular drinker of cranberry juice, or add dried cranberries to your granola or Energy Bites/Bars, you know cranberries aid in digestion; perfect for winter meals.
Cranberries are also high in vitamin C, toss in the orange juice in this sorbet and I think you could practically call it a winter health aid!
Cranberry Orange Sorbet Is So Easy To Make
I have approached this sorbet making process from two ways:
- When I have lots of homemade cranberry compote leftover from the holiday table, I will use it in this sorbet recipe.
- Otherwise, I cook the cranberries with a little sugar, orange juice, some warm spices and have it ready to make into this sorbet recipe.
Once the cranberries are softened and sweetened, I simply add the almond milk, chill the mixture and then pour into an ice cream maker.
It takes about 20 minutes to have freshly made sorbet, once the mixture has been prepped and chilled.
The sorbet can be served right away, or portioned out into individual servings and frozen for a later time.
Equipment Needed
- Small saucepan – This is where the cranberries begin their transformation. A small saucepan lets you gently simmer the cranberries with sugar and spices until they burst open, soften, and release their deep ruby juices. It helps concentrate the flavor without scorching the fruit.
- Measuring spoons and cup – Precision matters in sorbet. Too much sugar and it won’t freeze properly, too little and it becomes icy. Measuring cups and spoons ensure the perfect balance of sweetness, acidity, and spice.
- Citrus zester – The zest from the orange holds all the fragrant oils that add brightness and floral citrus notes to the sorbet. A zester helps you remove just the colorful skin without the bitter white pith.
- Food processor or blender – Once the cranberries are cooked and cooled, the blender or processor helps puree everything into a smooth, velvety mixture. It breaks down the skins, blends the almond milk in beautifully, and creates that silky base the sorbet needs.
- Container with a spout, that holds up to 3 cups of liquid – This may seem simple, but it’s one of the most useful parts of the process. A container that holds at least 3 cups (preferably with a spout) makes it easy to pour the blended sorbet mixture into your ice cream maker without spilling sticky cranberry goodness all over the counter.
- Ice cream maker – This is where the magic happens. The ice cream maker chills and churns the mixture at the same time, incorporating air and preventing large ice crystals from forming. The result? A smooth, creamy sorbet instead of frozen fruit ice.
- Ice cream scoop – Once frozen, this tool helps you serve the sorbet with those perfect, round scoops, pretty enough for a dessert table, a palate-cleansing course, or a frosty treat by the fire.
Ingredients Needed
- Fresh Cranberries – Cranberries are the star of this sorbet, bright, tart, and beautifully bold. Their natural acidity brings that refreshing zing that makes a sorbet so palate-cleansing. Cooking them just enough helps release their juices, soften their skins, and deepen their ruby color. I always use fresh berries when they’re in season, but frozen will work perfectly if that’s what you’ve stashed away from autumn.
- Sugar – Cranberries don’t play when it comes to tartness, so a little sugar is essential, not to make it overly sweet, but to round out the flavors and help the sorbet freeze to the right texture. Sugar also keeps the sorbet from turning into a solid ice block, giving it that scoop-able, velvety consistency.
- Orange and zest – Orange is the perfect partner to cranberries. The juice adds natural sweetness while smoothing out the cranberry’s sharp edges. The zest is just as important, it brings aromatic oils that perfume the sorbet with citrus sunshine. Together, they create a balance of sweet, tart, and fragrant that no bottled juice could ever mimic.
- Cinnamon – Brings gentle warmth and comfort to the mix. It’s subtle here, not overpowering, just enough to make the sorbet feel cozy and winter-worthy. Like a whisper of spice in a holiday kitchen.
- Ground cloves – Cloves are powerful and rich, so I use them sparingly. Just a pinch adds depth and a hint of mystery, leaning into those festive flavors of mulled wine and spiced compotes. It’s what makes this sorbet more than just fruit and sugar; it gives it a soul.
- Almond milk (homemade if you can) – Almond milk adds a soft creaminess that turns this sorbet from icy to luxurious. Homemade almond milk, just soaked almonds and water, keeps the texture pure and silky while lending a delicate, nutty sweetness. It tames the boldness of the cranberries and citrus without muting them, making this a dairy-free sorbet that still feels indulgent.
Almond Milk Cranberry Orange Sorbet
Equipment
- Ice-cream maker
- Food processor or blender
Ingredients
- 1 1/2 cups Fresh cranberries
- 1/2 cup Sugar
- 1/4 cup Fresh orange juice
- 1 tbsp Orange zest
- 1 tbsp Cinnamon
- 1/4 tsp Ground cloves
- 1 cup Almond Milk homemade
Instructions
- In a saucepan, simmer the cranberries, sugar, orange juice, zest and spices until the cranberries are soft and the sugar has completely dissolved, about 15 minutes. Cool.
- Pour into a food processor or blender and puree.
- Transfer to a pourable bowl or container, add the almond milk, whisk and chill for 1-hour.
- With an ice cream machine running, pour the chilled cranberry mixture in and allow the machine to run for about 20 minutes.
- The sorbet can now be served, transferred into a closed container, or scooped into individual portions and popped into the freezer until ready to serve. This method makes it easier to serve.
Video
Notes
I believe the table... that place that draws people to gather, is the most powerful symbol of togetherness. All that happens before the table is set, the planning, the gathering, the preparing, are all an intricate part of the dance that create the mood of celebration to share with friends and loved ones.