For my finale of my week remembering my holiday recipes over the years, I'm going all the way back to my first one, created the year I took time off from my "real job" to start the Rustic Kitchen cooking school. Enjoy.
Janine’s Sabbatical Sorbet
(but you can call it Crimson Holiday Sorbet)
Makes about four cups
1½ cups sugar
1½ cups water
1/8 teaspoon salt
1 12-ounce package fresh cranberries
1 tablespoon corn syrup
1 tablespoon Grand Marnier or other orange-flavored liqueur
In large saucepan over medium high flame, heat sugar, water, salt and cranberries until cranberries begin to pop and mixture becomes thick and syrupy, about five to seven minutes. Remove from heat, stir in corn syrup and Grand Marnier. Transfer to a blender and puree until smooth. Pour mixture through a coarse sieve or colander to remove some of the cranberry skins. Cool to room temperature, then chill in refrigerator for at least four hours and up to overnight to let the flavors cure. Freeze in ice cream maker according to manufacturer’s instructions.
Recipe used with permission from Janine MacLachlan, The Rustic Kitchen, www. RusticKitchen.com. All rights reserved.