Thanksgiving Cranberry Sorbet

This is a fantastic thanksgiving recipe with cranberry sorbet and pumpkin spiced puree.  I topped it with young coconut

I've been way behind on doing my blog, but here is a recipe that I made recently with the inspiration coming from Thanksgiving, and from the world famed 3 star michelin restaurant Addison Restaurant in San Diego.  

I recently had the opportunity to eat at this relais chateux property and had a palette cleanser of cranberry sorbet recipe and orange ( a classic combination). This triggered me to pair together pumpkin and cranberry (another classic combination).  

Here I made the cranberry sorbet and made a pumpkin spiced puree.  I had a the meat of a young coconut on hand as well and thought it would be a wonderful addition and twist to this classic pairing.  The results were a big hit.  Use the ice cream maker from Sur La Table for this amazing recipe.

I originally served the pumpkin puree warm to give a contrast between the hot and cold, sweet and sour flavors.  Again a great dessert or pre dessert for any meal.  This was a great alternative the normal recipes during the thanksgiving holiday.  Here is the recipe I hope you enjoy!

"Thanksgiving" Cranberry, Pumpkin, and Coconut

Pumpkin puree

• 3 lb pumpkin ((pie variety) or 32 cups of pumpkin puree)
• 8 oz mascarpone
• 2 cups water
• 1/2 cup orange juice
• 1 tbsp orange (zest)
• 1 tsp cinnamon
• 1 tsp garam masala
• 1 pinch nutmeg (and allspice)
• 1 cup light brown sugar
• 1/4 tsp salt

Cranberry Sorbet

• 1 lb cranberries
• 1 cup orange juice
• 1 1/2 cup water
• 1 1/2 cup sugar
• 2 tbsp inverted sugar
• 2 tbsp glucose
• 2 tbsp orange patron liquor
• 1 pinch salt

Garnish

• 1/3 cup coconut ((young meat juilenned))
• 2 tbsp chocolate mint

For the Pumpkin Puree

1. Preheat oven to 400 degrees,

   Cut pumpkin in half, remove seeds, drizzle with olive oil and salt.  Place pumpkin cavity down on a sheet pan lined with parchment. Place in the oven for about an hour or until fully tender.  

   Scoop out pulp and place in a pot with the remaining ingredients.  Cook for 10-15 minutes and then place in a vitamix and puree until smooth.  If it is a little thick just add a little water.  Set aside and keep warm.

For the Cranberry Sorbet

1. Place all the ingredients into a pot and cook for 10-15 minutes until the cranberries become tender.  Pour into a vitamix and puree.  (strain if you want completely smooth).  Cool completely on ice and then spin in a ice cream maker.  

To Finish

1. Serve warm pumpkin purée in a small bowl. Add a scoop of cranberry sorbet,  top with coconut pieces and garnish with chocolate mint.  Serve and enjoy!