Preparation:
In a medium saucepan, combine all ingredients. Stir over medium heat until cranberries are soft and break open. Mixture will be slightly foamy on top. Pour into a fine strainer over a medium bowl. Press as much juice and pulp as possible through the strainer with the back of a spoon; discard remaining pulp. Cool strained puree to room temperature. Pour into ice cream canister and freeze according to manufacturer's directions. Alternately, pour prepared mixture into a 9" x 5" loaf pan or several undivided ice cube trays. Cover with plastic wrap or foil. Place in freezer and freeze until firm (3 - 6 hours). Break into small pieces and spoon into chilled food processor bowl. Process with metal blade until light and fluffy but not thawed. Serve immediately or return beaten mixture to pan and freeze until firm. (1 - 3 hours). Makes about 3 cups. To serve, scoop surface with a miniature ice cream scoop and arrange scoops in small dishe |
