Although Thanksgiving is all about tradition, I love to take a quintessential holiday ingredient and add a new twist to it. Cranberry sauce is essential to turkey day, but it's time to move this berry over to dessert — with a white wine and ginger infused cranberry sorbet. Normally sorbet is served between courses to cleanse the palate. However, I like to offer it after the feast for guests who prefer something lighter and more refreshing than pumpkin pie. If you're interested in moving your cranberries from the dinner table to the dessert table, keep reading. Adapted from The Ultimate Ice Cream Book Ingredients 1/2 pound fresh cranberries (about 2 cups) Directions Makes 1 quart.
Cranberry Ginger Sorbet
3/4 cup sugar
1 1/2 cups white wine
1 cup water
1 tablespoon grated fresh ginger
1/4 teaspoon salt
Adapted from The Ultimate Ice Cream Book
1/2 pound fresh cranberries (about 2 cups)
Makes 1 quart.
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