Ninja Creami Cranberry Orange Sorbet

The tart-sweet combo that’ll make your taste buds dance

Hey there! If you’re like me and love desserts that aren’t too sweet, this cranberry-orange sorbet is your new best friend. It’s like biting into a frozen version of that cranberry relish your grandma used to make—but smoother, colder, and perfect for hot days. Bonus? No cooking required.

What You’ll Need

Makes about 4 servings (but let’s be real—you might eat it all in one sitting)

The Basics:

• Ninja Creami (that magical ice cream maker)
• Blender or food processor
• Freezer space (cold enough to freeze a snowman)

Ingredients:

• 8 oz sugar-free cranberry juice (I use Ocean Spray Diet)
• ½ cup canned cranberry sauce (the jellied kind works too)
• 4 oz orange juice (fresh tastes amazing, but store-bought is fine)
• ¼ cup allulose (this keeps it scoopable—regular sugar works if you’re okay with carbs)

My secret weapon? A splash of vodka. It stops ice crystals from forming. But shhh—we’ll get to that later.

Let’s Make It

1. Blend everything
Dump all ingredients into your blender. Whirl until it looks like a smoothie gone punk-rock red. Pro tip: If it’s too thick, add a tablespoon of water.

2. Freeze it flat
Pour into the Creami pint, wipe the rim clean (trust me—you don’t want icy lid glue), and freeze for 24 hours. I always put mine on the middle shelf—the door’s too warm from constant snacking.

3. Spin time!
Next day, scrape off any frost peaks with a butter knife. Hit “SORBET” mode. If it sounds like a washing machine full of marbles, you’re doing it right.

4. Fix it if needed
Too icy? Add ½ tsp vodka and respin. Too tart? Drizzle honey on top. True story: My first batch looked like pink snow—a quick respin saved it!

Mix-In Ideas

Keep it simple:

• Crushed ginger snaps
• Dark chocolate chunks

Get fancy:

• Candied orange peel (add after spinning)
• A sprinkle of sea salt (sounds weird, tastes amazing)

FAQs

“Can I use fresh cranberries?”
Yup! Simmer 1 cup fresh berries with ¼ cup water and 2 tbsp sweetener until they pop. Let cool before blending.

“Why does mine look like sand?”
Your freezer’s too cold. Let the pint sit on the counter for 5 minutes before spinning again.

Storage Tip:

Eaten it all? Good. Leftovers? Freeze for up to 2 weeks. If it hardens, just respin with a splash of juice.

Final thought:

This recipe’s survived three Thanksgivings and one July heatwave. It’s foolproof. Now go raid your freezer—those cranberries aren’t gonna blend themselves!*

*Based on extensive kitchen experiments and at least one near-meltdown when I forgot the sweetener.

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