I have to admit, I don’t like cranberry sauce. Every year at Thanksgiving, I try it, and every year I don’t like it. Whether it comes right out of the can or someone offers me a “family recipe” that’s been perfected over the years, it’s just not my favorite thing. But for some reason, when I was wandering through the produce section at Berkeley Bowl, I felt compelled to buy a box of fresh organic cranberries.
When I brought them home, my husband asked what I’d planned on doing with them. I said maybe I’d make a holiday smoothie, and he laughed, suggesting that I try a raw cranberry before making that commitment. SOUR!!!
I decided that if anyone could make a cranberry sauce that I’d like, it would be me. Even though I’ve never made one before. Even though I had no idea what I was doing.
Because I was doing 4 things at once, and because my heart wasn’t really in it, I threw the cranberries into a pot, filled it with water, turned on the stove, and proceeded with my other kitchen tasks (baking muffins, mixing homemade humus, and making chicken salad out of leftover chicken breasts). As a result of this unplanned process, the recipe will read more like a story. Hopefully it will inspire creativity when something doesn’t go quite right in your kitchen. This post is about a poorly thought out experiment, so the measurements will be very approximate. But my mess of an attempt at cranberry sauce transformed into something delicious! Creamy sorbet!
After about 30 minutes on the stove in a covered pot, my cranberry sauce was a red soup. I uncovered it and let it cook a bit longer and then I gave up and poured it into a glass bowl. I squeezed the juice of 1/2 a lemon in and tasted. SOUR!!! And really really soupy.
I thought maybe I could add some gelatin and leave it in the fridge over night to see if I could turn it into a “healthy jello” type concoction. The gelatin I use comes from grass-fed cows on pasture and is designed to dissolve in cold water. I’ve only ever used it in smoothies, and only very recently, so I had no idea how much to add and no idea what it would do. I would guess that I used about 3 or 4 tablespoons.
I also added in roughly 1/4 cup maple syrup, 1/2 a box of my favorite coconut milk (Arroy D).
After dinner the following night, I pulled my bowl out of the fridge, and it was still soup, although it tasted pretty good. After a few soupy spoons a lightbulb went off. Freeze it! I poured what was left in a silicone ice tray and stuck it in the freezer for a while.
My impatience got the best of me, so I pulled out the ice tray and threw some frozen strawberries (maybe like 10) and about half of the not-quite frozen cubes into the food processor, and voilà!
Cran-Strawberry Sorbet was born!
I still have the other half of the cranberry coconut gelatin in the freezer. I think when I do this again, it will be a more solid sorbet because the cubes will be completely frozen, but this was definitely delicious, creamy, and refreshing. I’d say that my fresh cranberry purchase turned out to be a success after all!