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.
1/2 pound fresh cranberries (about 2 cups)
3/4 cup sugar
1 1/2 cups white wine
1 cup water
1 tablespoon grated fresh ginger
1/4 teaspoon salt
- Place the cranberries, sugar, wine, water, ginger, and salt in a large heavy saucepan. Stir over medium heat until the sugar is dissolved and the mixture comes to a simmer.
- Continue to cook for 2 minutes or until the cranberries pop and begin to soften. Remove from the heat and allow the cranberry mixture to cool slightly.
- Puree in a blender. Use caution if the mixture is still warm and do it in smaller batches. Cover and refrigerate until cold or overnight.
- Stir the chilled mixture into your ice cream machine according to the manufacturer's instructions. When finished, sorbet will be soft but ready to eat.
- For firmer sorbet, transfer to a freezer-safe container and freeze at least 2 hours.
Makes 1 quart.
- Ice cream, Desserts