Recipe courtesy of Erik Trinidad

Cran-Sorbet

It wouldn't be Thanksgiving without cranberry sauce. Think about it: when it's not Thanksgiving, and a restaurant sells a turkey sandwich, it's merely a "turkey sandwich." But when they add a layer of cranberry sauce in it, it's easily called a "Thanksgiving sandwich." Turkey may be the centerpiece of the Thanksgiving meal, but it's the cranberry sauce that makes it Thanksgiving, even if there are many side dishes. And yet, cranberry sauce is a weird thing. Many people, for the kitsch or irony, simply buy it in the vintage canned form, where it comes out in the same exact shape as the can-little grip ridges included. Others make cranberry sauce from scratch. Either way, you'll probably have some leftover.
  • Level: Easy
  • Total: 45 min
  • Prep: 15 min
  • Inactive: 20 min
  • Cook: 10 min
  • Yield: 4 servings
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Ingredients

1 cup leftover cranberry sauce (the canned version with whole cranberries)

1/2 cup sugar

Fresh mint, for garnish, optional

Directions

  1. Mix the cranberry sauce, sugar and 1/2 cup water in a saucepan over medium heat, until it's all blended together well and the sugar dissolves into the water. Save 2 or 3 whole cranberries for garnish, and put the rest of the contents in a food processor to puree it. Then, pour the mixture into an ice cream/sorbet maker-hopefully you have one, because it's the easiest way to make it. After about 20 minutes of the freezing/mixing process, you're good to go. Serve the sorbet in a glass and garnish it with the saved cranberries. Add fresh mint if you have it and want to be extra fancy.

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