Growing up, I never had fresh cranberries. The only cranberries I'd have all year were that disgusting cranberry jelly stuff in a can. Luckily, my horizons have expanded since then. Still, I don't much care for any sort of cranberry relish on Thanksgiving.
Luckily, Habanero reminded me about the magic that is cranberry sorbet. So mix it up a little this Thanksgiving and Christmas, and replace your relish--or that nasty jelly stuff--with sorbet!
I don't have my own cranberry sorbet recipe (I use one from a cookbook), but here are some fabulous links to get you started on your sorbet adventure:
Fresh Cranberry Sorbet from the Fat-Free Vegan
Cranberry Sorbet with Grand Marnier from About.com
Cranberry-Pineapple Sorbet from Recipezaar.com
I like to top my cranberry sorbet with some toasted chopped walnuts, but candied orange peel would also be lovely. Or go naked and just enjoy the sorbet on its own!
Tuesday, November 25, 2008
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this sounds so refreshing & i'm wishing i had some right now!
ReplyDeleteHuh. I read someone's recipe for cranberry sauce and it's almost identical to the cranberry pineapple sorbet. I guess I'll have to freeze the sauce and see what it's like! Her recipe (I thought I had the link to it but now I can't find the recipe, she's "building nutrition" and her husband is "clever dude") is a bag of cranberries, a can of crushed pineapple, and a can of tangerines (I used mandarin oranges). Mix them in the pot and cook until the cranberries explode.
ReplyDeleteKathy in Maryland