Recently, with a cooking group in Connecticut, we made this delicious Cranberry Sorbet, a recipe from The Herbfarm Cookbook by Jerry Traunfeld. You could serve just a tablespoon of this between courses or as a deliciously refreshing dessert for the holidays!
To make the sorbet, put the cranberries, sugar, water, and orange zest in a medium (3 quart) saucepan over medium-high heat. Bring to a boil, stirring. Partially cover the pan and boil until most of the cranberries pop, about 5 minutes. Stir in the thyme sprigs, remove from the heat, cover tightly, and steep for 10 minutes. Pour the fruit mixture into a fine sieve set on top of a deep bowl. Stir and press down the fruit with the back of a large spoon to extract as much juice and pulp as you can, leaving the skins and thyme behind in the sieve. Refrigerate the strained mixture until thoroughly chilled. Stir in the orange juice. Freeze in an ice cream maker according to the manufacturer’s directions.
An alternative to using an ice cream machine is to freeze the mixture in ice cube trays and chop the cubes in a food processor just before serving.