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1
Add cranberries, sugar, wine, water, and salt to a large saucepan.
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2
Stir over medium heat until the sugar is dissolved and the mixture comes to a simmer.
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3
Continue cooking for 2 minutes or until the cranberries pop and begin to soften.
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4
Remove pan from heat and allow mixture to cool slightly.
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5
Puree mixture in a blender (may need to do in batches).
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6
Pass the puree through a food mill to remove the skins (you may use a strainer but the puree will be thick and will need to be rubbed through, using a large wooden spoon).
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7
Cover and refrigerate the mixture until cold or overnight.
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8
Stir the chilled mixture; freeze in 1 or 2 batches in an ice cream maker according to the manufacturer's directions.
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9
When done, the sorbet will be soft but ready to eat; for firmer sorbet, transfer to a freezer-safe container and freeze several hours.
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10
*Cranberry Ginger Sorbet-substitute white wine or apple juice for the red wine; add 1 tablespoon grated ginger to the pan along with the sugar; proceed as directed.
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11
*Cranberry Orange Sorbet-substitute orange juice for the wine; add 1 tablespoon grated orange zest before freezing; proceed as directed.
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12
*Cranberry Pineapple Sorbet-substitute unsweetened pineapple juice for the wine; proceed as directed.
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13
*Sea Breeze Sorbet-substitute grapefruit juice for the wine; proceed as directed, adding 1/2 cup vodka before freezing.
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14
*Spiced Cranberry Sorbet-add 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves, and 1 teaspoon grated fresh lemon zest along with the salt; proceed as directed.
