Cranberry and Vanilla Bean Sorbet

Here's a clean, bright dessert that makes a great finish to any meal and can be prepared days ahead. Plus, who knew that mellow vanilla would go so beautifully with tangy cranberries

Adapted from a recipe in Bon Appétit magazine.

Yield: Makes 8 servings

Ingredients
1 12-ounce package fresh or frozen cranberries (about 3 cups)
2 1/2 cups water
2 cups sugar
1/2 teaspoon coarse kosher salt
1 vanilla bean, split lengthwise
1/4 cup fresh lemon juice

Preparation
Combine cranberries, 2 1/2 cups water, sugar, and coarse salt in large heavy saucepan. Scrape in seeds from vanilla bean. Add bean to mixture and bring to boil over medium heat, stirring until sugar dissolves. Reduce heat to low; simmer until cranberries pop and are soft, stirring occasionally, about 10 minutes. Cool to room temperature.

Remove vanilla bean from cranberry mixture. Working in batches, puree cranberry mixture in blender. Strain into large bowl; discard solids. Stir in lemon juice. Refrigerate cranberry mixture until well chilled, at least 4 hours or overnight.

Transfer cranberry mixture to ice cream maker and process according to manufacturer’s instructions. Transfer sorbet to container; cover and freeze.

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