Method

1. Place all ingredients in a non-reactive pot on stove and bring to a boil over high heat. Reduce heat and simmer until cranberries have burst and begin to fall apart. Remove from heat and allow mixture to cool slightly.
2. Purée the cranberry mixture using an immersion blender. (Or, puréein batches in a food processor or blender; use caution when blending hot liquids.)
3. Strain the purée through a medium-mesh strainer and cool in refrigerator until fully chilled.
4. Transfer the cranberry syrup to an ice cream maker and process until the mixture is the consistency of thick cake batter.
5. Transfer the sorbet to a freezer-safe container and freeze overnight to allow to fully set.