When I cook Thanksgiving dinner, I’m usually pleasantly full by the time dinner is ready to serve — I do too much tasting — and I feel as stuffed as the Thanksgiving turkey when dinner is over. So the idea of facing a hearty, calorie-laden pie at the end of such a meal just seems too much. This year I’ve vowed to offer a couple of light, fruit-based dessert options for family and friends who join us for the holiday.
The following cranberry sorbet is modeled on a memorable strawberry granita I was served several months ago at a restaurant in South Africa, La Madeleine. My version of the dish provides a simple way to enjoy the fresh flavor of seasonal cranberries in a lighter, brighter form. It is best prepared the day before serving and thus helps reduce kitchen duties on Thanksgiving Day.
ingredients
3/4 cup sugar
2 1/2 cups apple juice
1/2 cup water
3 cups (12 ounces) fresh cranberries
1/2 teaspoon finely grated fresh orange peel
1 teaspoon balsamic vinegar
An ample coarse grinding of black pepper
preparation
- In a sauce pan, bring the apple juice, water, and sugar to a boil. Add the fresh cranberries and simmer for approximately one minute, or until the syrup turns red. Set the pan aside to cool to room temperature.
- Puree the cranberry 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. Stir in the orange peel, vinegar, and pepper. Cover and refrigerate for at least two hours.
- Process the cranberry mixture in an ice cream maker until it freezes to a firm, smooth consistency. Transfer the sorbet to a separate container, cover, and place in the freezer until ready to serve. Serves 6.
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