Cranberry Chambord Sorbet

• 1 (12 ounce) bag fresh cranberries, divided
• 2 cups water
• 1 cup sugar
• 12 cup Chambord raspberry liquor (raspberry flavored liquer) or 12 cup Cointreau liqueur or 12 cup orange juice or 12 cup grape juice
• sugar covered cranberries (optional)

1. Combine cranberries, water and sugar in a saucepan over medium heat.
2. Bring to a boil, reduce heat to low and simmer 5 minutes or until cranberries have popped.
3. Add the liqueur; remove from heat.
4. Strain cranberry mixture through a sieve into a shallow pan, pressing with the back of a spoon to remove as much liquid as possible.
5. Discard solids.
6. Chill strained liquid in the refrigerator for at least 2 hours.
7. Pour mixture into the canister of an ice-cream freezer and freeze according to manufacturers instructions (or for granita, pour mixture into a 9x9-inch pan, and freeze, scraping occasionally with a fork).
8. Spoon into a freezer-safe container; cover and freeze 1 hour or until firm.
9. Remove from freezer 10 minutes before serving.
10. Garnish with cranberries rolled in sugar, if desired.

fresh cranberries, water, sugar, chambord raspberry liquor, sugar

Taken from www.food.com/recipe/cranberry-chambord-sorbet-319715 (may not work)