• 4 cups (1 litre) fresh cranberries or
• 4 cups (1 litre) frozen cranberries

In a large saucepan, combine all the ingredients and bring to boil. Cover and simmer gently for about 15 minutes or until the cranberries burst.

In a blender, purée until smooth. Strain, if desired. Let cool. Cover and refrigerate until completely chilled, about 4 hours.

Churn the sorbet in an ice cream maker according to the manufacturer's instructions. Keep in the freezer.

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