The arrival of cranberries in the fall magically coincides with the holiday food shopping frenzy. A wonder of nature? Or just good timing? Regardless, I’m happy whenever I find cranberries in abundance. Their flavor is invigorating and restorative, which is probably why they’re so popular around the time of year when many of us could use help after overindulging in copious holiday feasts.

　　

Ingredients

makes about 1 quart (1 liter)

　　3 cups (340 g) cranberries, fresh or frozen

　　1 cup (250 ml) water

　　1 cup (200 g) sugar

　　1/2 cup (125 ml) freshly squeezed orange juice (from about 2 oranges)

　　

Step 1

Put the cranberries, water, sugar, and orange juice in a medium, nonreactive saucepan and bring to a boil. Cover, remove from the heat, and let stand for 30 minutes.

　　

Step 2

Purée the mixture in a blender or food processor until smooth, then press through a mesh strainer to remove the bits of cranberry skin. Freeze according to the instructions for freezing granita on page 145.

　　

Perfect Pairings

Step 3

Serve with Tangerine Sorbet (page 119) or spicy Cinnamon Ice Cream (page 38).

　　The Perfect Scoop