- In a large saucepan, combine all the ingredients and bring to boil. Cover and simmer gently for about 15 minutes or until the cranberries burst.
- In a blender, purée until smooth. Strain over a bowl, if desired. Let cool. Cover and refrigerate until completely chilled, about 4 hours.
- Transfer the mixture to an ice cream maker and churn for 20 minutes or according to the manufacturer’s instructions, or until the sorbet has set.
- Transfer to an airtight container and freeze for 4 hours or until firm. Let the sorbet sit out at room temperature for a few minutes before serving, if needed.
If you don’t have an ice cream maker, freeze the cranberry mixture in a glass Pyrex dish lined with plastic wrap. Unmould and remove the plastic wrap. Cut into cubes and puree in a food processor. Immediately return the sorbet to the freezer. The texture of the sorbet will be a little coarser with this method.