This bright, tart sorbet is a great finish to all those heavy holiday meals coming up. It's simple but very tasty.
- 3 cups cranberries fresh or frozen
- 2 cups water
- 1 cup sugar
- .5 tbsp vanilla extract or paste
- 1 orange, peel and juice
Combine the cranberries, water, sugar, vanilla and 2-3 long strips of orange peel in a medium sauce pan. Cook over medium heat until the cranberries soften and start to pop. Help the process along by squishing the cranberries with the back of a spoon.
Remove from heat. Add 3 tbsp orange juice. Allow to cool to room temperature.
Either in a blender or using an immersion blender, puree the mixture until mostly smooth. Strain into a clean bowl through a fine mesh sieve. Cover and cool the mixture for 4 hours or overnight. Freeze according your ice cream maker's instructions.