While some people stick to their tried and true Thanksgiving dishes, I’m always up to try something new. So, when the chefs at Deer Valley shared with me their special recipe for Thanksgiving Cranberry Orange Sherbet, I knew I had to try it out. One thing I have learned after a few years working at Deer Valley and a few more eating there, I can always trust the food at Deer Valley Resort and this Thanksgiving sorbet was nothing short of amazing. Serve this in place of cranberry sauce, on your turkey, or surprise your guests with a fancy intermezzo (a pallet cleanser in between courses).
Deer Valley also has a full Thanksgiving menu that you can order from and take home to enjoy with your family, from decadent Sweet Potato Pecan Pie to Homemade Chorizo Stuffing. Options for gluten free, vegetarian and vegan are available too. You will definitely want to pick up a Coffee Cake as well so your family can try a Deer Valley holiday breakfast! All of the Deer Valley Thanksgiving menu items can be purchased at the Deer Valley Grocery Cafe.
Call 435-615-2400 to place orders by 5pm Monday, November 25th
Pick up is on Wednesday, November 27th by 7pm at the Deer Valley Grocery~Café
A Thanksgiving recipe for Cranberry Orange Sherbet to serve alongside roasted turkey.
- 1 bag of fresh cranberries (12 ounces)
- 1 ½ cups of orange Juice
- 1 cup water
- ½ to ¾ cup sugar
- Squeeze of lemon juice
- 1 or 2 sprigs of fresh thyme
- Pinch of salt
- 1 packet of Gelatin, soaked according to the directions
- 1 extra large egg white
- In a medium pot add the cranberries, orange juice, water, sugar, lemon juice, thyme and salt. Bring to the boil, then simmer until all of the cranberry skins pop. This will reduce the liquid by about a third. Remove the pot from the heat and drain out the liquids through a mesh sieve (I saved the skins to snack on as I cook or to serve over oats or pancakes the next day). Taste the liquid for sweetness and adjust to your palate. Chill of the mixture for about 10-20 minutes so it is not too hot. While the mixture is cooling mix 3-4 tablespoons of the juice from the pan with 1 packet of gelatin and whisk to dissolve the powder. Once dissolved place the gelatin mixture in a heat safe bowl tall enough to fit in a small pan with a few inches of simmering water (or you can use a double boiler- we just used a small ramekin inside of a small pot of water). Whisk the mixture until it is transparent.
- Immediately after you are finished with the gelatin, place the cranberry mixture in a food processor or blender and turn on. Through the top or the processor, pour in the gelatin and the egg white. Blend for a minute. Place in a container and freeze overnight.
- Serve this at Thanksgiving alongside roasted turkey and the kids will think they are having dessert with dinner!
- I bet this would also be good with salmon….
Freeze this in a loaf pan, jello mold or small baking dish. You may also dissolve the gelatin in water.
I used one of my grandma’s old jello molds for something pretty to freeze the sherbet in. You can find these copper molds for just a few bucks at most vintage stores or you can use a simple loaf pan or individual ramekins. Cover with foil and freeze over night.