Loosely based on Elise's recipe
12 oz cranberries (fresh or frozen)
1 1/4 c sugar
1 1/2 c cranberry or pomegranite juice
1 c water
a pinch of salt
2 T rum or tequila
Heat the cranberries, sugar, juice, water and salt in a medium saucepan. Bring to a simmer, cook 15 minutes, and then strain. Stir in the tequila, pour juice mixture into an 8x8 pan, and carefully set in the freezer. Stir every 30 or 45 minutes, as you remember, until pretty well frozen.
From Gourmet, Aug 2008
1/2 c heavy cream
1 (14 oz) can of condensed milk
1/2 c lime juice
1 T finely chopped lime zest
Whip the cream until it holds stiff peaks. Whisk together the condensed milk, lime juice, and zest, then fold in the whipped cream. Spread mixture over the cranberry sorbet, and freeze for about 2 hours, or until set. Cut into slices to serve.