I toyed with the idea of making a pumpkin pie for dessert for our Thanksgiving dinner because it really is such a traditional fixture to the meal. But I served so much food, I really wanted something that was going to be lighter as a finish.
I still wanted something seasonal, so I decided to make a cranberry sorbet and served it along side a selection of Canadian artisanal cheeses. It turned out to be the perfect dessert, very refreshing with a really intense cranberry flavour. I had some fresh pears that I added to the bowls.The drawback to this recipe is that you need an ice cream maker. As a rule I don't post recipes that require special equipment, but this was so delicious I decided to go ahead anyway. I don't have an ice cream maker myself, I borrowed one from my son. I made this a day in advance because you have to let it set a bit longer once you have taken it out of the ice cream maker.
Photo: Kelly Rossiter
This recipe is from Gourmet, November, 2003
1 pound fresh or frozen cranberries (4 cups; thawed if frozen)
5 cups water
2 1/2 cups sugar
3/4 cup fresh lemon juice
1/3 cup fresh orange juice
1. Boil cranberries, 2 cups water, and 1/2 cup sugar in a 5- to 6-quart heavy pot, stirring occasionally, until cranberries have burst, about 15 minutes.
2. Purée cranberry mixture in batches in a blender until as smooth as possible (use caution when blending hot liquids). Force through a medium-mesh sieve into a bowl, discarding solids, and chill, covered with plastic wrap, until cold, about 2 hours.
3. Bring remaining 3 cups water and remaining 2 cups sugar to a boil in a 2-quart saucepan, stirring until sugar is dissolved, then remove from heat and cool syrup 30 minutes.
4. Stir together cranberry purée, sugar syrup, and citrus juices and freeze in ice cream maker. Transfer to an airtight container and freeze until hardened, at least 2 hours.
More Weekday Vegetarian Thanksgiving Recipes
Shaved Brussels Sprouts with Red Onion, Lemon and Pecorino