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With each icy bite, chunky bits of cranberries deliver a burst of tart flavor. Serve with favorite holiday cookies or biscotti.
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.
Nutritional information is based on 8 servings.
Nutrients per serving (% daily value)
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