One of the few fruits native to North America is the cranberry. They are hollow, which is why you can bounce them (go ahead, try it) and also explains why they float, which turns out to be an advantage at harvest time. Farmers flood the areas where cranberries are cultivated with water, causing the berries to rise to the surface, where it’s a cinch to scoop ’em up. Predictably, the majority of cranberries are purchased just before Thanksgiving, but I stock up the day after, when they’re on sale, and freeze them to use during the rest of the year.

　　

Ingredients

makes about 1 quart (1 liter)

　　1 1/2 cups (180 g) cranberries, fresh or frozen

　　1 cup (250 ml) water

　　3/4 cup (150 g) sugar

　　Grated zest of 1 orange

　　1 1/2 cups (375 ml) freshly squeezed orange juice (from 5 or 6 oranges)

　　1 to 2 teaspoons Grand Marnier or Cointreau (optional)

　　

Step 1

Heat the cranberries, water, sugar, and zest in a medium, nonreactive saucepan until the liquid begins to boil. Boil for 1 minute, then remove from the heat, cover, and let stand for 30 minutes.

　　

Step 2

Pass the cranberries and their liquid through a food mill fitted with a fine disk, or purée them in a blender or food processor and then press the purée through a sieve to remove any large bits of cranberry skin. Stir in the orange juice and the liqueur, if using.

　　

Step 3

Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.

　　

Perfect Pairing

Step 4

Dress Cranberry-Orange Sorbet up by serving scoops nestled in Lemon–Poppy Seed Cookie Cups (page 228), topped with pieces of Candied Citrus Peel (page 178) made with orange zest.

　　The Perfect Scoop