Fresh Cranberry Sorbet

Here’s an easy way to use extra cranberries this time of year.

It’s actually a variation of my Fresh Raw Cranberry Sauce (and by the way, a great way to repurpose that recipe the day after, as well). Either way, this is really easy to prepare, and so refreshingly! Made with only fruit and no refined sugar, it’s really a super dessert, and absolutely amazing scooped over Sweet Potato Streusel Bars, too.

Happy December, everyone! xo


  • Servings: makes approximately 1 quart
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6 ounces fresh cranberries
1 apple, peeled, cored, and roughly chopped
1/2 orange, peeled and roughly chopped
1/3 cup pitted dates


Rinse and towel-dry the cranberries.

To a high-powered blender (like a Vitamix), add cranberries, apple pieces, orange pieces, and dates. Process until mixture is smooth and combined very well.

Carefully pour mixture into the bowl of an automatic ice cream machine, and process according to manufacturer’s instructions until desired texture is achieved.

Enjoy immediately, or harden further in freezer for an hour or more.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen


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