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1
The night before the big freeze I put the freezer bowl in the freezer, and the airtight dish that was going to house this glorious stuff when all was said and done.
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2
In a food processor add whole cranberries and orange juice.
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3
Combine until pureed and smooth.
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4
Now comes the tedious part.
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5
Strain the cranberry orange sauce into a small bowl with a lip, discard the pulp.
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Continue this process until all juice is extracted.
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This process yielded just over 1 cup for me, and my husband/ sous chef.
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8
Place juice in airtight container and store at least 8 hours in refrigerator to chill completely.
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9
For the simple syrup add the water and sugar to a small sauce pan and bring to a boil over medium-high heat.
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10
Stir occasionally, and cook until sugar is completely dissolved, about 10 minutes.
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11
Remove from heat and place in an ice bath until chilled.
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12
Place in an air tight container, and put in refrigerator for the next day.
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13
Day 2 set up ice cream maker according to manufacturer directions, turn on and add cranberry juice and 1 1/4 cup simple syrup.
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14
Mix for about 11 minutes or until desired consistency has been reached.
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15
Place immediately in chilled storage bowl.
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16
Wait at least 2 hours for flavors to combine before serving.
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17
Use any leftover simple syrup for mixed drinks.
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18
Well?...you have to use it up right?
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19
Waste not, want not?
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20
OK, do whatever you want with the stuff.
