Recipe: Cranberry Orange Sorbet

CRANBERRY ORANGE SORBET

1 bag (12 oz/340 g) fresh cranberries, finely chopped
2 cups water
3/4 cup granulated sugar
1 pouch Knox Unflavored Gelatin
3/4 cup cold freshly-squeezed orange juice
2 tbsp orange-flavored liqueur

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. Add sugar, gelatin and cold orange juice; let stand 1 minute.

Stir over low heat until gelatin is completely dissolved, about 5 minutes. Remove from heat.

Stir in liqueur. Transfer mixture to a 4-cup bowl.

Chill in freezer until almost firm, about 1 1/2 hours.

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.

Source: Knox Gelatin