With each icy bite, chunky bits of cranberries deliver a burst of tart flavor. Serve with favorite holiday cookies or biscotti.
Yield: Makes about 1 quart
2 cups fresh or frozen cranberries
¼ cup fresh orange juice
3 cups water
1 cup granulated sugar
1 tablespoon fresh lemon juice
1 tablespoon grated orange zest
In a saucepan, combine the cranberries, orange juice, and ½ cup of the water. Cook over medium heat until cranberries pop open, 5 to 7 minutes. Coarsely mash the cranberries, still in the saucepan, with the back of a wooden spoon. (You should have about 1½ cups puree.)
Add the sugar, lemon juice, orange zest, and remaining water. Bring to a boil over medium-high heat.
Reduce heat to low and simmer, stirring often, until a syrup forms, about 15 minutes.
Let cool and refrigerate for at least 6 hours, or as long as overnight.
Freeze in an ice-cream maker according to the manufacturer’s instructions.