"Thanksgiving" Cranberry, Pumpkin, and Coconut

Name: "Thanksgiving" Cranberry, Pumpkin, and Coconut
Prep time: 10 min
Cook time: 75 min
Total time: 85 min
Ingredients: 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; 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; 1/3 cup coconut ((young meat juilenned)); 2 tbsp chocolate mint

5 from 1 vote

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 Addison Restaurant in San Diego.

I recently had the opportunity to eat at this relais chateux property and had a palette cleanser of cranberry 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.

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!

Ingredients

10 people

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

Nutritional information

Calories: 401kcalCarbohydrates: 75gProtein: 4gFat: 11gSaturated Fat: 7gCholesterol: 23mgSodium: 93mgPotassium: 620mgFiber: 3gSugar: 62gVitamin A: 12046IUVitamin C: 38mgCalcium: 94mgIron: 2mg

Prep Time 10 mins

Cook Time 1 hr 15 mins

Total Time 1 hr 25 mins

Servings 10 people

For the Pumpkin Puree

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

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.