Cranberry Buttermilk Sherbet

• 1 cup fresh or frozen cranberries
• 1/4 cup packed brown sugar
• 1/4 cup orange juice
• 1/2 teaspoon grated lemon zest
• 1/2 teaspoon grated orange zest
• 1 cinnamon stick (3 inches)
• 2 cups buttermilk
• 1 cup sugar
• 1 cup light corn syrup
• 1/4 cup lemon juice
• Dash salt

1. In a small saucepan, combine first six ingredients; cook over medium heat until the berries pop, about 15 minutes. Discard cinnamon stick. Mash cranberry mixture; chill.
2. In a large bowl, combine buttermilk, sugar, corn syrup, lemon juice and salt; add cranberry mixture. Pour into cylinder of ice cream freezer; freeze according to the manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm.

cranberries, brown sugar, orange juice, lemon zest, orange zest, cinnamon, buttermilk, sugar, light corn syrup, lemon juice, salt

Taken from www.tasteofhome.com/recipes/cranberry-buttermilk-sherbet/ (may not work)