Cranberry Sorbet

Planning Tip: The sorbet can be made and frozen up to 2 weeks ahead and the cranberries sugared (for garnish) up to 2 days ahead. Scoop balls of sorbet up to 1 week ahead; freeze in an airtight container with wax paper between layers.

Ingredients:
4 cups (16 oz) fresh or frozen cranberries
2 ¼ cups sugar
2-in. piece fresh ginger, thinly sliced
½ cup orange juice
1 Tbsp grated lime zest
2 Tbsp fresh lime juice
Garnish: sugared fresh cranberries and mint
Serve with: purchased cookies, if desired

Procedure:
1. In a medium saucepan, bring cranberries, sugar, 2 ½ cups water and the slice ginger to a boil. Reduce heat and simmer 10 minutes, or until cranberries pop and soften. Remove from heat; stir in orange juice and lime zest and juice.
2. Strain into a bowl, pressing and stirring with a rubber or silicone spatula to extract as much cranberry mixture as possible. Discard skins and ginger. Let mixture cool, then pour into an 8- to 9-in, metal pan; cover and freeze at least 12 hours, or until solid.
3. To serve: Garnish scoops of sorbet with sugared cranberries and mint.
Note: To sugar cranberries, moisten with water, then roll in sugar to coat. Let dry uncovered in a single layer at least 1 hour.
Photo courtesy: womansday