Iced Cranberry Sauce

Ingredients

• 12 ounce cranberries fresh
• 1 teaspoon rosemary fresh finely chopped
• 2 tablespoons juice of lemon fresh
• 0.5 cup orange juice fresh
• 1 teaspoon orange rind grated
• 1.5 cups sugar 
• 2 cups water 

Equipment

• food processor
• bowl
• sauce pan
• sieve
• ramekin

Directions

1. Combine water and cranberries in a large saucepan. Bring to a boil over high heat; boil 8 to 10 minutes or until skins pop.
2. Remove from heat. Process cranberries, in batches, in a food processor until coarsely pureed. Press pureed cranberries through a wire-mesh strainer into a bowl, discarding solids.
3. Add sugar and remaining 4 ingredients to cranberry puree, stirring until sugar dissolves.
4. Divide cranberry sauce evenly among 6 (6-ounce) custard cups or ramekins. Cover and freeze until firm.
5. Remove from freezer 10 to 15 minutes before serving.
6. Cranberry Spritzer: For a festive drink, thaw any unused portions of Iced Cranberry Sauce and mix with ginger ale or seltzer.