Mulled Wine and Cranberry Sorbet
- 4 cups fresh cranberries
- 2 1/2 cups red wine (any red wine is fine, but do shy away from one with too much alcohol, as it may affect the freezing process)
- 4 whole allspice
- 2 cinnamon sticks
- 2 whole cloves
- 1 orange, zest peeled in strips and juice
- 1 vanilla bean
Combine the cranberries, red wine, 2 1/2 cups water, allspice, cinnamon sticks, whole cloves, orange zest, orange juice and vanilla bean in a saucepot. Cook over medium heat for 20 to 30 minutes. The cranberries will have become very soft and the liquid will be reduced by about 20-percent.
Strain the mixture through a sieve fine enough to catch the spices, pushing lightly to extract some of the cranberry pulp. Chill the sorbet mixture thoroughly and spin in an ice cream maker until frozen.