CRANBERRY ORANGE SORBET

Prep:
Cook:
Freeze:

1. Combine cranberries and water in
   a medium saucepan.  Cook
   until softened, about 10
   minutes.  Press cranberry
   mixture through a sieve;
   discard skins.  Return to
   saucepan. 

2. Add sugar, gelatine and cold
   orange juice; let stand 1 minute.
   Stir over low heat until gelatine is completely dissolved, about 5 minutes.  Remove from heat.  

3. Stir in liqueur.  Transfer mixture to a 4-cup (1 L) bowl.  Chill in freezer until almost firm, about 1-1/2 hours.  

4. Beat mixture until creamy and smooth with mixer or food processor.  Freeze in tightly covered container until firm, about 3 hours.  Let soften at room temperature about 1/2 hour before serving.

1

500 mL
175 mL
1
175 mL
30 mL