Try this recipe from Beth Dooley’s “The Northern Heartland Kitchen” (University of Minnesota Press, $29.95) on Thanksgiving.

Cranberry Sorbet

4 cups fresh cranberries

Juice and grated zest of 1 small orange

1 cup sugar

In medium saucepan set over medium heat, cook cranberries in just enough water to cover until they pop. Stir in orange juice, zest, sugar. Continue cooking until liquid is reduced, cranberries are quite soft. Turn into food processor fitted with steel blade. Puree. Transfer puree into ice cream machine. Freeze it according to the manufacturer’s instructions. Or spread puree in baking dish and set it in freezer. After 20 minutes, remove dish, stir, return to freezer. Stir one more time until sorbet is frozen. To serve, temper sorbet at room temperature until it is soft enough to scoop.

Yield: Serves 6.

Approximate nutritional analysis per serving: 166 calories, no fat, 2 milligrams sodium, 42 grams carbohydrates, 8 milligrams calcium, no protein, no cholesterol, 3 grams dietary fiber.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.