325g Fresh or Frozen Cranberries
160g Light Caramel
485g Pressure Cooked Cranberries
325g 100% Cranberry Juice
125g Fresh Orange Juice
40g Dextrose
7.0-10.0g Orange Zest
6.0g Salt
(Optional) 3.0g Baking Spices
2.0g Xanthan Gum
1.0g Gum Acacia
5.0g Vanilla Extract
Target Sweetness: 21.0-21.5%
Estimated AFP: 340-345
Measure fresh or frozen cranberries, along with the light caramel, making sure the sugar is broken into a relatively fine powder. Place this mixture directly in three or four small canning jars.
Place the jars inside a pressure cooker with any necessary supports, and roughly half an inch of water. Pressure cook with the highest setting according to manufacturer instructions, for 30-35 minutes. Followed by letting the pressure release naturally.
In the meantime, prepare the remaining ingredients. Measure and combine the rest of the dry ingredients: dextrose, orange peel, salt, spices, and stabilizers. Separately measure the cranberry juice, and freshly squeeze and collect the orange juice.
Once the pressure cooker can be safely opened, and the jars are just cold enough to handle, proceed with the recipe. Empty the entire contents of the canning jars into the container of a high powered blender.
Blend this mixture on high speed until completely smooth, at least 60 seconds. Follow this by the dry mixture, and continue to blend this on high-speed, at least 45 seconds.
Switch the blender to a moderate speed, with a pour spout open. While running, pour in the measured cranberry juice and orange juice. Give the mixture approximately 10 more seconds of blending on high speed before stopping.
If possible, leave the mixture in the blender container to cool down to room temperature, before placing plastic wrap against the surface and refrigerating. Let the mixture rest for at least six hours but up to overnight.
After resting, give the mixture one more blend, while also adding the vanilla extract. Place the mixture in the freezer to pre-chill for 20-30 minutes, followed by setting up your ice cream machine.
Churn the sorbet according to the basic instructions of your machine, until it achieves a softserve consistency. Immediately transfer into an airtight container and place it in the freezer for a minimum of a few hours, ideally closer to 12 hours.
This sorbet should be ready to serve directly out of the freezer.