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.
Hi. I’d love to try this out but just wondered how big a bag of berries is? I’ve got fresh/frozen berries so would need to know roughly how many to thaw out. Thanks for a wonderful sounding recipe – I will try it out before Christmas. Jannie
Jannie, it’s a 12 ounce bag which is roughly 4 cups. Hope you can find more cranberries in France!
p.s. I live in France so will also have a lot of fun converting your weights to grammes. Jannie
I hope it turns out well for you! Please report back.
I seriously can’t believe how much I’ve been craving cranberries lately. Combine ’em with a frozen dessert and this gal’s in heaven!
I craved cranberries when I was pregnant and it carried over to now- I can’t get enough!!
This sounds so refreshing……I love anything with cranberry! Thanks for the great idea.
I can’t get over how pretty this sorbet is! I am a huge cranberry fan so I know I would love this!
It was easy to photograph since it was so pretty and it was especially good – not too sweet but not too tart.
i loved the sorbet idea, but i live in brazil and can’t find cranberry 🙁 can i replace for another fruit? cherry, blueberry, strawberry? xo
Camila, this would work well with other fruits too. You would not need as much sugar with sweeter fruits since cranberries are so tart. Let me know how it turns out!
Can I eliminate the egg white?
Ann, I think the consistency would just change slightly but it should be fine!
This looks like a beautiful and elegant dessert to serve at a party! Love this post, thanks for sharing.
Thanks Ali! I think it would be a perfect party dessert!
looks great to me!
This is so cool! Can’t wait to try it! Do you think the recipe would work without the egg white? My daughter is allergic to eggs.
Astaire, I definitely think it would work without the egg white. The consistency might be a little different but it should be very much the same. Enjoy!
I don’t live in the US but this looks amazing! How many grams/oz is in a packet of gelatin?
It’s .25 ounces grams or 2.5 teaspoons. Hope that helps!
This sherbet is so pretty and festive! I love trying new recipes, especially for traditional holidays.
Thanks Abbie! It was a fun one to try and we’ll be making it now for years to come!!
That looks just fabulous, what an amazing colour – I bet it is delicious too!
Thanks Anna! The color is so fun added to the Thanksgiving spread!
What would be a good substitute for gelatin for vegetarians?
Summer, I read that agar powder is a good substitute for gelatin! here’s the article – http://www.thekitchn.com/vegetarian-alternatives-to-gelatin-189478
In our family, cranberry sherbet IS a tried and true Thanksgiving recipe. We’ve been making it for generations and I always look forward to it this time of year!
I’ve been hearing that more and more Lauren!! I guess it should become a regular on our table too!
My family has been making cranberry sherbet for generations! This is a touch different with more orange juice, less sugar and a touch of thyme. so glad I saw this today, as I was making my list to make the sherbet this week. I am trying this instead of my traditional!! Thanks!
So glad you happened upon the recipe! Enjoy!
I bet it would be delicious and pretty in a beautiful flute topped with bubbly champagne! Like a twist on a mimosa
What an excellent idea Lisa!! Topping this with champagne would be amazing!
I will be trying this recipe for Thanksgiving this year! So excited! I was wondering if this could be made in an ice cream maker? I have a Cuisinart that can do Sherbert. Would I need to chill the mixture first and then just finish in the machine? Thanks!
That should work fine Summer. With the gelatin you don’t really even need to churn it though! Let me know how it turns out!
Sounds so refreshing! Love those flavors together!