The sorbet can be made and frozen up to 2 weeks ahead and the cranberries sugared (for garnish) up to 2 days ahead.
Cranberry Ginger Sorbet
4 cups (16 oz) fresh or frozen cranberries
2 1⁄4 cups sugar
2-in. piece fresh ginger, thinly sliced
1⁄2 cup orange juice
1 Tbsp grated lime zest
2 Tbsp fresh lime juice
Garnish: sugared fresh cranberries (see Note) and mint
In a medium saucepan, bring cranberries, sugar, 21⁄2 cups water and the sliced ginger to a boil. Reduce heat and simmer 10 minutes, or until cranberries pop and soften. Remove from heat; stir in orange juice and lime zest and juice.
Strain into a bowl, pressing and stirring with a rubber or silicone spatula to extract as much cranberry mixture as possible. Discard skins and ginger. Let mixture cool, and follow the direction for your ice cream maker or pour into an 8- or 9-in. metal pan; cover and freeze at least 12 hours, or until solid.
To serve: Garnish scoops of sorbet with sugared cranberries and mint.
Note: To sugar cranberries, moisten with water, then roll in sugar to coat. Let dry uncovered in a single layer at least 1 hour.
Planning Tip: The sorbet can be made and frozen up to 2 weeks ahead and the cranberries sugared (for garnish) up to 2 days ahead.