About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Jan

Jan is a serious home cook who loves to read recipes and then do her own thing. Her focus is ingredient driven comfort food, often with an Italian influence. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about food and travels (next trip to Italy: May/June of 2012) at: Keep your Feet in the Street.

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Kim

Kim joins us after being our permanent sub on the Pomodori e Vino project. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think or The Amy Foundation.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

Our Subs

About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Amy

Amy is a teacher in suburban Boston with far too many cookbooks, her Grandmother's meat grinder and canning jars, and a new Wolf stove. She appreciates cuisines from around the world, with a particular fondness for French, Moroccan, Italian, Vietnamese, and Indian cooking. Tweaking her cooking and eating habits resulted long-lasting weight loss and health benefits, proving that living well still tastes good. An old hobby is knitting; and a newer one is canning preserves. Read more from Amy on her blog, Destination Anywhere.

« Baked Brie with Spicy Cranberries | Main | Cran-Citrus Martini »

Cranberry Grand Marnier Sorbet

By Kim

Um, well, let's just say if you like Cosmos, you'll love this! 'Nuff said.

cranberry sorbet


  • 4C water
  • 1.5C SUGAR (okay, it was a bit sweet, I might drop that to 1.25 sugar but my daughter liked it as is and thought it tart still)
  • 2C fresh cranberries
  • zest of 1 orange
  • 1/2t cinnamon (I debated cinnamon or ginger but decided on the cinnamon)
  • 2T Grand Marnier


Bring water, sugar, cranberries, zest and cinnamon to a boil and simmer for 15 minutes or until all the cranberries pop (you know, they actually remind me of popcorn popping). Pour through a sieve into a 1 quart container. Put in the fridge to chill (I chilled mine overnight).

Pour chilled cranberry concoction into an ice cream maker and process until frozen (mine took 20 - 30 minutes). Put into another 1qt (you might actually get a tad more than a qt), container and stick into the freezer overnight.

cranberry sorbet

Voila! You know, for a fancy Thanksgiving dinner, this would make a pretty decent intermezzo.

Oh, and for my weight watcher peeps, 1/4C is 2 points plus.

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Comments (2)


Kim, great idea. After a big Thanksgiving dinner, this would be a nice alternative for guests who aren't really in the mood for heavy pumpkin pie.

I would choose this over pie any day...it's so pretty, too. I'm all about the pretty in desserts and this one is stellar.

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