Cranberry Pineapple Sorbet - cooking recipe

Ingredients

1 (12 ounce) package cranberries
2 cups crushed pineapple
1 cup granulated sugar, super fine
1 large navel orange
1 tablespoon Grand Marnier (optional)
orange zest, curls (optional)

Preparation

Zest the orange, reserving some curls for garnish, & finely chopping 1 tablespoon of zest for the recipe.
Cut the white pith from the orange, leaving just the flesh of the orange. Finely chop the flesh, keeping 1/2 cup to use.
Combine cranberries, pineapple, sugar, orange pulp & the finely chopped zest.
Process in batches in blender or food processor, until coarsely chopped [OR chop everything coarsely in a hand-operated chopper].
Pour into metal bowl &, stir in Grand Marnier, if using it.
Cover & freeze about 2 hours, or until frozen about 2\" from the sides.
Scrape down the frozen part, & beat with electric beater until uniform in texture.
Return to freezer & then repeat the freezing/scraping/beating twice more.
Freeze completely after last beating.
To serve, spoon into dishes & garnish with a curl or two of orange zest.