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Title: Cranberry Walnut Sorbet With A Hint Of Orange
Categories: Sorbet
Yield: 1 Quart

2 1/4 c Cranberry juice cocktail
2 c Fresh cranberries;
- picked over
1 c Natural sugar
1 lg Orange;
- juice & grated zest of
Candied orange peel;
- for garnish (optional)

The walnuts offer a surprising crunch in this light and refreshing
sorbet, although you can make it without them if you prefer a smooth
texture. Especially festive when served in champagne flutes, this
sorbet can be presented as an elegant dessert or an intermezzo. Or it
can be used as an intriguing stand-in for cranberry sauce at holiday
meals.

In a medium sized saucepan over medium heat, combine the cranberry
juice, cranberries, and sugar, and bring to a boil. Reduce the heat
to low and simmer until the cranberries pop, about 5 minutes. Remove
from the heat, then strain or run through a food mill to remove the
skins. Set aside to cool.

Stir in the orange juice and zest and refrigerate until chilled.
Freeze in an ice-cream maker according to the manufacturer's
directions, adding the chopped walnuts if using, about halfway
through the freezing process. Serve garnished with candied orange
peel, if desired.

Recipe by Vegan Planet by Robin Robertson

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