Cranberry Sorbet

This is a recipe that my grandmother, a junior high school home economics teacher, got out of the Betty Crocker cookbook during the 1950s. I’ve modified it so much over the years that it doesn’t much resemble the original at this point. It’s another family holiday standard. It can be served as a side during the meal or used as a dessert. I’ve even added melted white chocolate to the cooked cranberry mixture before chilling and served it in chocolate shells as a dessert.

Cranberry Sorbet

1 lb. bag of cranberries
2 cups sugar
4 cups water
1/3 Lemon juice
Grated rind of one orange
1/8 cup of vodka or orange liqueur(optional but makes for a creamier sorbet)

Cook the cranberries in 2 cups of water until the berries are soft and start to pop. Run the cooked berries through a food mill. Add the remaining water, the sugar, the lemon juice, and the orange rind. Chill until the mixture is cold. Overnight is best. Add the vodka or liqueur just before freezing. Freeze in an ice cream freezer. Let stand a few minutes before serving.

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