Cranberry Sorbet (Recipe)

Ingredients

1 pound cranberries (4 cups)

3 1/2 cup water

2 cups sugar

1 tablespoon unflavored gelatin (1 envelope)

1 1/4 cups orange juice

1 tablespoon lemon juice

1/8 teaspoon salt (optional)

Steps

1. In a large saucepan, combine the cranberries and water.  Bring to a boil; reduce heat and cook, uncovered, about 5 minutes or until the cranberry skins have popped.  Cool slightly.

2. Using a food processor, blender or food mill, puree the cranberries about one-third at time.  Strain the pureed mixture to remove the skins.  Discard the skins; set aside the cranberry puree.

3. In another large saucepan, stir together the sugar and gelatin.  Stir in the cranberry puree.  Cook and stir over low heat until the sugar and gelatin are dissolved.  Remove from heat.  Stir in the orange juice, lemon juice and salt (if using).  Cool for 30 minutes.

4. Transfer the mixture to a 13x9x2-inch baking pan.  Cover and freeze about 4 hours or until almost firm.

5. Break the frozen mixture into small chunks to a chilled, large mixing bowl.

6. Beat the frozen chunks with an electric mixer until the mixture is fluffy.  (The mixture will lighten in color as it is beaten.)  Return the mixture to the pan and freeze about 6 hours or until firm.

Tips:

Sorbet is similar to sherbet, but since it's made with water instead of milk, it has an icier texture.

Refrigerate bagged fresh cranberries up to 4 weeks.  Or, double-wrap the bag with freezer wrap and freeze the cranberries up to 9 months.

Cranberry color can vary from light to dark; color has no effect on equality.  You should, however, discard any soft or bruised berries.