{"id":1941,"date":"2011-11-24T19:23:52","date_gmt":"2011-11-25T01:23:52","guid":{"rendered":"https:\/\/thesoupblog.com\/?p=1941"},"modified":"2011-11-30T18:14:59","modified_gmt":"2011-12-01T00:14:59","slug":"holiday-traditions-re-writ-large-cranberry-sorbet","status":"publish","type":"post","link":"https:\/\/thesoupblog.com\/?p=1941","title":{"rendered":"Holiday Traditions Re-Writ Large*: Cranberry Sorbet"},"content":{"rendered":"<div id=\"wp_fb_like_button\" style=\"margin:5px 0;float:none\"><iframe src=\"http:\/\/www.facebook.com\/plugins\/like.php?href=https%3A%2F%2Fthesoupblog.com%2F%3Fp%3D1941&amp;layout=button_count&amp;show_faces=true&amp;action=like&amp;font=arial&amp;colorscheme=light&amp;width=450&amp;height=30\" scrolling=\"no\" frameborder=\"0\" allowTransparency=\"true\" style=\"border:none; overflow:hidden; width: 450px; height: 30px;\"><\/iframe><\/div><div id=\"attachment_1942\" style=\"width: 418px\" class=\"wp-caption alignright\"><a href=\"https:\/\/thesoupblog.com\/?attachment_id=1942\" rel=\"attachment wp-att-1942\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-1942\" class=\"size-full wp-image-1942   \" title=\"Cranberry Mosaic\" src=\"https:\/\/thesoupblog.com\/wp-content\/uploads\/2011\/11\/Cranberry-Mosaic.jpg\" alt=\"\" width=\"408\" height=\"312\" srcset=\"https:\/\/thesoupblog.com\/wp-content\/uploads\/2011\/11\/Cranberry-Mosaic.jpg 808w, https:\/\/thesoupblog.com\/wp-content\/uploads\/2011\/11\/Cranberry-Mosaic-100x76.jpg 100w, https:\/\/thesoupblog.com\/wp-content\/uploads\/2011\/11\/Cranberry-Mosaic-300x230.jpg 300w\" sizes=\"auto, (max-width: 408px) 100vw, 408px\" \/><\/a><p id=\"caption-attachment-1942\" class=\"wp-caption-text\">Revising the Cranberry<\/p><\/div>\n<p>With the coming and going of Thanksgiving, I thought I\u2019d come clean about a staple of the holiday feast I have issues with.<\/p>\n<p>Cranberry sauce.<\/p>\n<p>I don\u2019t like it. Never have. Never will.<\/p>\n<p>Yet there it\u2019s been in a place of honor on every traditional Thanksgiving table I\u2019ve ever been at.<\/p>\n<p><em>Editor\u2019s note: \u00a0If you\u2019re noticing a pattern here, you\u2019re not alone. It seems to be a formula the author slips into from time to time\u2014the ingredient\/food\/recipe rescue project. It involves something he doesn\u2019t have a particular fondness for, yet because of a broader custom or tradition, he cannot simply ignore it.<\/em><\/p>\n<p><em>We apologize if this seems predictable or tiresome, but please know that he\u2019s not alone in doing this. It happens in the culinary world, the scientific world, even the literaray world. In fact, his father\u2019s namesake, John Milton once fell victim to an attempt by T.S. Eliot to take Paradise Lost off the list of literary greats. Fortunately, even Eliot couldn\u2019t justify it. The language was apparently too soaring and the poetry too good. (You\u2019re in the clear, Dad.)<\/em><\/p>\n<p><em>Right, well, back to ice cream.<\/em><\/p>\n<p>Not that I\u2019ve got anything against tradition. I\u2019d just prefer it if the ones that don\u2019t work receive periodic updates that make them fresh and new again. It was with this in mind that I brought Pumpkin Pie ice cream and Pecan Pie ice cream to this year\u2019s gathering. (<em>Editor\u2019s note again: The author likes these pies as much as anyone. Therefore these ice creams are not so much a substitute as an homage. No offense intended, pie-lovers<\/em>) And I\u2019ve seen many such reimaginings over the years. For instance, brining the turkey prior to roasting has quickly become standard operating procedure. We also introduced a great roasted root vegetable recipe to the west coast feast but haven\u2019t yet had the chance to insinuate it into the Midwestern proceedings.<\/p>\n<p>We even started bringing fresh oysters a few years back in response to the oyster stuffing that has long been a standby at the Illinois table. That has been pretty well-received as well, particularly the red wine vinegar, shallots and black pepper condiment known as mignonette sauce.<\/p>\n<p>The point I\u2019m getting to is that traditions need to be followed because they continue to have meaning for the participants, not because, well, they\u2019re traditions. Too much of the world works that way\u2014because it\u2019s always worked that way. Why not make things interesting again, delicious even?<\/p>\n<p>For myself, I decided to put a little more flavor into the whole cranberry thing. A little simple sugar, some grapefruit juice and you have a tasty Thanksgiving palate cleanser. And after all those traditional main course dishes, we all need that.<\/p>\n<p>Think of it as rebooting your tastebuds. It\u2019s something everyone needs from time to time, and not just in the tastebud department. I know I do.<\/p>\n<p>I just went through a major new beginning and I\u2019m very thankful for all the changes that have come my way.<\/p>\n<p>*FYI this is from a work by John Milton. Now you know.<\/p>\n<p><strong>\u00a0<\/strong><\/p>\n<p><strong>Cranberry Sorbet<\/strong><\/p>\n<p>(about 1 quart)<br \/>\n1 \u00bd cups water<br \/>\n1 \u00bd cups sugar<br \/>\n2 \u00bd cups cranberry juice<br \/>\n\u00bc grapefruit juice<\/p>\n<ol>\n<li>Combine the water and sugar in a sauce pan, heat over medium heat until the sugar dissolves, then cool. This is your simple syrup.<\/li>\n<li>Combine the simple syrup with the cranberry juice (an off the shelf cranberry juice cocktail will do nicely) and grapefruit juice.<\/li>\n<li>Freeze the mixture in an ice cream freezer for about 35 minutes.<\/li>\n<li>Put the now frozen sorbet into the freezer for a couple of hours to give it a chance to firm up.<\/li>\n<\/ol>\n<p><strong><br \/>\nNOTE: \u00a0\u00a0\u00a0 <\/strong>When freezing ice cream, you need to use an ice cream freezer to ensure that a certain amount of air is mixed into the frozen cream. This gives it a lighter, less icy consistency. When freezing sorbet, you may also freeze it in a popsicle mold, a bowl or on a sheet pan. Be sure to stir the mixture occasionally to limit the size of the ice particles. Larger chunks of ice make for granita, miniscule chunks make for a nice smooth sorbet (an ice cream freezer is ideal).<\/p>\n<p><strong><br \/>\n<\/strong><em>Photo Credit: <\/em>\u201cCranberry Mosaic,\u201d composed by the author<em>.<\/em><em>\u00a0<\/em><\/p>\n<p><strong>What traditions would you like to see changed? Better yet, which ones have you changed or established on your own? Let me know in a comment. It doesn\u2019t have to be food related.<\/strong><strong><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>With the coming and going of Thanksgiving, I thought I\u2019d come clean about a staple of the holiday feast I have issues with. Cranberry sauce. I don\u2019t like it. Never have. Never will. Yet there it\u2019s been in a place of honor on every traditional Thanksgiving table I\u2019ve ever been at. Editor\u2019s note: \u00a0If you\u2019re [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[151,126,152,135],"tags":[],"class_list":["post-1941","post","type-post","status-publish","format-standard","hentry","category-cranberry","category-no-dairy-products","category-grapefruit","category-sorbet"],"_links":{"self":[{"href":"https:\/\/thesoupblog.com\/index.php?rest_route=\/wp\/v2\/posts\/1941","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thesoupblog.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thesoupblog.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thesoupblog.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thesoupblog.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1941"}],"version-history":[{"count":14,"href":"https:\/\/thesoupblog.com\/index.php?rest_route=\/wp\/v2\/posts\/1941\/revisions"}],"predecessor-version":[{"id":1957,"href":"https:\/\/thesoupblog.com\/index.php?rest_route=\/wp\/v2\/posts\/1941\/revisions\/1957"}],"wp:attachment":[{"href":"https:\/\/thesoupblog.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1941"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thesoupblog.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1941"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thesoupblog.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1941"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}