Looking for a lighter Thanksgiving dessert that happens to be gluten and dairy free? Here is a tart and refreshing cranberry sorbet – very easy to make and perfect with a slice of pumpkin cake. It would also make a delightful Christmas dinner palate cleanser.
As well as being delicious and vibrantly colored, cranberries are packed with disease-fighting antioxidants. There’s something to be thankful for!
600 g fresh cranberries
200 g caster sugar
pinch of salt
350 ml water
1 vanilla bean
juice of 1 lemon
Place the cranberries, sugar, salt and water in a large pot that can go on the hob. Slice the vanilla bean in half and scrape the seeds into the mixture, then add the beans as well. Bring to the boil, stirring well to dissolve the sugar, then simmer for about 10 minutes until the cranberries have popped. Cool to room temperature and remove the vanilla beans.
Puree the mixture in a blender or food processor. Add the lemon juice and taste – if it is too tart add a touch more sugar. Place a fine sieve over a bowl and pour the cranberry pulp into the sieve. Strain well, rubbing the pulp through the sieve with a spoon. Discard the remaining pulp. Chill the mixture in the refrigerator for at least one hour.
Switch on your ice cream machine and pour in the fruit mixture. Churn until the sorbet is firm enough to serve, about 25 minutes. Serve immediately or freeze in a plastic container.