Cranberry sorbet...and Jägermeister!

I found a bottle of Jägermeister in our freezer after our daughter left to return home after Christmas.  She couldn't take it on the airplane since she was doing only carry-on.  Too bad.  Especially too bad if she thinks it's still going to here when she next visits!

I made a wonderful cranberry sorbet, and instead of actually "sorbetting" all of it, I froze some solid and cut it into cubes to serve with the Jägermeister.  We liked it this way, but now I'm looking forward to making the sorbet and trying it as a slush!

Anyway, here's the sorbet recipe.  You can either freeze it and cut it up or you can run it through an ice cream machine.

Cranberry Sorbet

3/4 c water
1-1/2 c fresh cranberries
1-1/2 c sugar
1-1/2 c orange juice

In a large saucepan, simmer the cranberries until the skins all pop.  Remove from the heat and puree the cranberries with an immersion blender.  Add the sugar and return to the heat, stirring until the sugar dissolves.  Let the mixture cool and add the orange juice.  Chill thoroughly before processing.  Makes about a quart of sorbet.