Tuesday, November 20, 2012

Cranberry Sorbet

In my mind, Thanksgiving dinner requires a few essential dishes to be considered Thanksgiving. Turkey (of course), stuffing, mashed potatoes and gravy, pumpkin pie, and cranberries. When I lived in New Orleans, sweet potatoes and pecan pie were added to that list, so I realize there are different "essentials" depending on where you live in this country. One thing that always remains constant though are those cranberries, so this sorbet is a natural fit for any Thanksgiving dinner.


This one isn't too hard either although it basically requires making cranberry sauce from scratch. (It would also be a good way to use up leftover cranberry sauce - assuming such a thing even exists!) I followed this recipe from Lottie + Doof, but left out the fennel seeds. If you have a favorite recipe for making cranberry sauce, I'm sure you could use that instead. Just blend up the sauce after cooking and make sure it has cooled completely before pouring it into the ice cream maker. Serve with pecan pie...or turkey! Makes 1 quart.

Where do you live? Are there any "must haves" on your Thanksgiving table that we might not eat in the midwest? In case you missed them, check out my other Thanksgiving treats right here.

2 comments:

  1. Is there a way to make this without an ice cream maker? What do you add besides the cranberry sauce? Can you use canned cranberry sauce?

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    1. If you don't have an ice cream maker you could definitely try to make this like a granita (http://www.foodnetwork.com/recipes/alton-brown/cranberry-granita-recipe/index.html), or pour into paper cups or ice pop molds and make popsicles! For the other ingredients, see the sorbet recipe I followed here: http://www.lottieanddoof.com/2008/11/cranberry-orange-sorbet-with-fennel-seeds/. I'm not sure about using canned cranberries. Some canned cranberry sauces contain gelatin which might mess up the texture of the sorbet. Doesn't hurt to try though!

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