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1
Combine cranberries, water and sugar in a saucepan over medium heat.
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2
Bring to a boil, reduce heat to low and simmer 5 minutes or until cranberries have popped.
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3
Add the liqueur; remove from heat.
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4
Strain cranberry mixture through a sieve into a shallow pan, pressing with the back of a spoon to remove as much liquid as possible.
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5
Discard solids.
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6
Chill strained liquid in the refrigerator for at least 2 hours.
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7
Pour mixture into the canister of an ice-cream freezer and freeze according to manufacturers instructions (or for granita, pour mixture into a 9x9-inch pan, and freeze, scraping occasionally with a fork).
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8
Spoon into a freezer-safe container; cover and freeze 1 hour or until firm.
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9
Remove from freezer 10 minutes before serving.
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10
Garnish with cranberries rolled in sugar, if desired.
