Cranberries

I too had some fresh cranberries awaiting in the freezer to be devoured. It's been particularly warm for a November in Texas, so I used Susan's recipe for cranberry sorbet. I used a little less cranberries so I would not have to use so much sweetener. To avoid dishes by using the food processor a second time, I just tried to create a pseudo-granita/snowcone like texture (I've never had a granita, but have seen Giada do something similar on Food Network). The final result was slightly tart, yet refreshing.

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Homemade Cranberry Sorbet
6 - 7 ounces cranberries, fresh/frozen & thawed
2 ripe pears, cored
1/4 - 1/3 cup sweetener, (honey, agave + xylitol)
1/2 cup H2O
lemon/lime/orange zest

• Put all ingredients in food processor.
• Process until completely smooth.
• Taste for additional sweetener if necessary.
• Pour into a shallow glass pan & freeze. "Fluff" sorbet with a fork about every hour.
• Serve cold.