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Cranberries are back. I have been patiently waiting for them…and these ‘full of antioxidant’ red berries can be used in so many ways…. to dress up a meal, to accompany a poultry or even a vegetarian poultry style dish or in a dessert. One of my favorite desserts this time of year is a (very easy to make) cranberry sorbetto (sorbet). A dish that adds a lot of color to your table but also one that makes a great accompaniment to a meal, especially one that is poultry or a poultry style vegetarian dish.
Cranberry Sorbetto
- 1 pound fresh cranberries
- 10 cups water
- 5 ½ cups sugar
- ½ cup fresh lemon juice
- ½ cup freshly squeezed orange juice
- 2 teaspoons unflavored gelatin with 2 tablespoons cold water
- 1 tablespoon lemon zest
- 1 tablespoon orange zest
- 4 egg whites
In large saucepan combine cranberries, 1 cup water, 2 cups sugar.Bring to boil and cook just until berries pop open. Cool then place in food processor to puree. Add orange and lemon juices and zests to puree. In a deep saucepan, boil 9 cups water and remaining sugar for 20 minutes over medium heat. Dissolve gelatin in small bowl with 2 tblsps cold water. Stir gelatin into hot water/sugar mixture. Add in cranberry mixture and blend together.
Pour this mixture into two flat pans. Freeze till slushy consistency, approximately 30 minutes.
Remove from freezer and place slushy mixture into large bowl and crush/scrape with spoon to break up. In a bowl beat egg whites till fluffy. Fold ½ of cranberry mixture into egg whites and blend together. Then add this into the remaining cranberry slush. Pour this back into flat pans and freeze again for 30 minutes. Remove from freezer, stir. Freeze again til firm. When completely frozen, serve and//or store in containers and freeze for serving. Garnish with orange peel.
JOIN ME…
*A Night in Tuscany – November 8th at Bacco Italian Resturant on DeKalb Pike in North Wales, Pa. Join me for a 5 course sumptuous Tuscan style feast that includes a Tuscan appetizer table, presentation on my book The Basic Art of Italian Cooking:DaVinci Style, with book signing to follow and more! registration is limited. Five course meal plus wine pairing and presentation is $79 plus taxes and gratuities Call the restaurant at 215-699-3361
For more colorful recipes that are truly a work of art, but easy to follow…..Get your copy of The Basic Art of Italian Cooking: DaVinci Style and follow Leonardo DaVinci’s travels to some of Italy’s most delicious regions, including recipes from those regions.What recipe did DaVinci use for The Last Supper meal? Why did he only spend a short time in Bologna and quite longer time in Venice?? Find out why and get some great easy to cook recipes Get your print copy or a Kindle edition
