As mentioned in my previous post, I do a lot of tasting when I cook Thanksgiving dinner, and so I typically feel as stuffed as the Thanksgiving turkey by the time dinner is over. After such a heavy meal, the prospect of a dense sweet potato or pumpkin pie for dessert, both delightful in other circumstances, just seems a bridge too far for me. This year my plan is also to offer an array of lighter, fruit-based dessert options to family and friends who join us on Thanksgiving.
This recipe is modeled on a delicious strawberry mascarpone I was served last year at a restaurant in South Africa. Here I have tried to approximate the flavors of this simple dessert using seasonal cranberries. In the ingredients list and preparation instructions below, I have provided options both for a light and a rich version of this dish, using, respectively, egg whites and whipped cream. Regardless of your choice, this dish should be prepared the day before serving, thus helping to cut down on Thanksgiving Day cooking tasks.
ingredients
1/2 cup apple juice
1 1/4 cup sugar
2 cups fresh cranberries
8 ounces mascarpone
2 ounces neufchatel cheese
(optional) 1 tablespoon Grand Marnier or other orange-flavored liquor
1/4 teaspoon fresh orange peel, finely grated
2 egg whites (light version) OR 2/3 cup whipping cream (rich version)
1 tablespoon powdered sugar
preparation
- In a sauce pan, bring the apple juice and sugar to a boil. Add the fresh cranberries and simmer for approximately 1 minute or until the syrup colors red. Set the pan aside, covered, to cool to room temperature.
- Puree the cranberry/syrup mixture in a food processor or blender. Pour the puree through a sieve into a mixing bowl, discarding any seeds that might have collected in the sieve, and then return the strained mixture to the food processor or blender. Add mascarpone, neufchatel cheese, and optional Grand Marnier (if the latter is used). Pulse until the mixture is fully blended.
- In a separate bowl, beat egg whites (light version) OR cream (rich version) and powdered sugar with a whisk or mixer until stiff peaks form. Gently fold the beaten egg whites (light version) OR cream (rich version) and grated orange peel into the cranberry mixture until fully incorporated. Spoon into wine glasses, cover, and refrigerate for at least 4 hours or until ready to serve. Serves 6.
{ 1 Comment...read it below or add one }
This sounds so interesting. I was searching for cranberry recipes and came upon your Cran Apple chutney recipe, and this one was linked at the bottom.
I bought a bag of fresh local cranberries at Whole Foods yesterday, and this will be my first time attempting to make something! I will have to buy more bags to try this recipe too!
Thanks so much!