2 cups cranberries
1 cup fresh orange juice
1 tablespoon grated orange zest
3 cups water
1 cup sugar
1 tablespoon lemon juice
Place berries, juice, zest and cup of the water in a saucepan; cook over medium heat until berries pop, for about five to seven minutes. Coarsely mash berries.(You should have about 1 cup.) Add sugar, lemon juice and remaining water. Simmer for about a half hour, stirring often, until a syrup forms.
Let cool, then refrigerate for six hours or overnight. Freeze in an ice-cream maker according to manufacturer’s instructions. Store in an airtight container in the freezer.
Yield: 1 quart