Cranberry Sorbet: the kind you find in a specialty store

We've made Cranberry Sauce for the holidays forever but this Thanksgiving in Barcelona I wanted to try making a Sorbet instead. I found David Lebovitz recipe, which was like my sauce, but with less Sugar. It's difficult to find Cranberries in Barcelona, but our favorite specialty fruit and veg store -- Giro, in the Mercat de Sant Antoni -- does carry them for their North American customers this time of year. Unfortunately, they're 5,80€ for a 130 g package, and I got two, but wish I'd gotten three -- ouch! (In US stores, they're $2.50 for a 12 ounce / 340 g bag). Below, I show Lebovitz' recipe and my version scaled down to 75% for the Cranberries I got.

(For what it's worth, Harold McGee's "The Curious Cook" shows these proportions for a Cranberry "soft ice": 3/4 C Cranberry,  13 Tbs Sugar, 3/4 C Water).

125 g    94 g    Water

100 g    75 g    Sugar

340 g   255 g    Cranberries, fresh

125 ml   94 ml   Orange Juice, fresh squeezed if possible

 15 ml   11 ml   Orange Liquor

 60 g    45 g    Water

Heat the first addition of Water and dissolve the Sugar, then add the Cranberries.

Boil slowly, covered, for about 10 minutes until all the Cranberries soften.

Let cool to room temperature.

Whiz with a stick blender, and add the Orange Juice, Orange Liquor, and second addition of Water.

I got about 400 ml of dense liquid from my 75% scaled recipe.

Chill overnight, and also chill your ice cream maker's canister.

Churn 20-30 minutes, then freeze tightly covered overnight or at least several hours to firm up.

This came out a bit too firm, it could use a bit more Sugar or Liquor to soften it for serving. It's a good taste, but not mind-blowing -- perhaps add a bit of acid.