Sometimes there are things I just can’t resist buying, even if I have no real need for them. Like those great suede boots that cover my knee. Or an iPad, which even though I haven’t actually bought it yet, I know it’s really just a matter of time before I give in. Or red quinoa even though I have a HUGE bag of the regular stuff from Costco at home. Or a bag of bright ruby red cranberries, even though I’m not making Thanksgiving.
Big or small, these aren’t always the most practical purchases, but they make me happy.
So even though I didn’t need the cranberries for anything particular, I wanted them just for fun. I had been thinking about making David Lebovitz’s frozen yogurt for a long time, and the thought of a cranberry-flavored frozen treat seemed just too fun to pass up. And luckily, I had my office’s pre-Thanksgiving Thanksgiving lunch potluck coming up. Perfect!
I followed his basic recipe but made changes to take into account that the tart flavor of the cranberries would need extra sweetener (he called for 1 lb fresh strawberries and 2/3 cup sugar; I used 12 oz fresh cranberries with 2/3 cup sugar plus maple syrup), and used 2% Greek yogurt because it’s so rich and creamy. I also cooked the cranberries with the sugar until it formed a thick syrup, then strained it to remove any pieces, and chilled the mixture before churning in my ice cream maker.
The result was a rich, creamy and slightly tart frozen yogurt that works perfectly as a palate cleanser, mid-afternoon treat or even as dessert for those who don’t prefer sweets.
Here’s the recipe:
Cranberry Frozen Yogurt, adapted from David Lebovitz’s Strawberry Frozen Yogurt, makes 1 pint
12 oz fresh cranberries
2/3 cup granulated sugar
1/4 cup pure maple syrup
1 teaspoon lemon juice
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 1/2 cups 2% or whole Greek yogurt
Combine the cranberries and sugar in a pot and set over medium heat. Cook, stirring often, until the cranberries burst and the mixture becomes thick and smooth, about 10 minutes. Strain through a fine mesh sieve and chill thoroughly.
Once cold, mix the cranberries with the maple syrup, lemon juice, vanilla, cinnamon and salt, then mix with the yogurt. Churn the mixture in an ice cream maker following manufacturer’s instructions and freeze until ready to serve.