Tangerine Cranberry Sorbet

Tangerine Cranberry Sorbet RecipePhotos by Rob Hagen and Dan RobertsTangerine Cranberry Sorbet


  • 1-1/2 cups fresh or frozen cranberries
  • 2 cups water
  • 3 to 4 medium tangerines*
  • 2 tablespoons plus 1/2 cup sugar, divided
  • 1 cup light corn syrup

    How to make it 

  • 1

    In a saucepan, bring cranberries and water to a boil. Reduce heat; simmer for 5 minutes. Meanwhile, using a sharp knife or zester, peel outer layer of one tangerine into strips for garnish. Toss the strips of peel with 2 tablespoons sugar; set aside. Squeeze tangerines to yield 1 cup of juice.

  • 2

    Place cranberries with liquid in a sieve over a large bowl. Press berries to remove juices. Discard pulp. Add the tangerine juice, corn syrup and remaining sugar to cranberry juice; stir until sugar is dissolved. Pour into a 9-in. square dish. Cover and freeze until firm, about 3 hours. Remove from the freezer 30 minutes before serving. Spoon into dessert bowls. Garnish with reserved tangerine peel. Serves 8.


Unlike sweet oranges, tangerines are considered a loose-skinned orange because the skin easily comes off the fruit and the segments are easy to divide. Tangerines should feel heavy for their size and be free of moldy or soft spots. They’ll stay fresh for a few days at room temperature and for up to 2 weeks in the refrigerator.

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