12 ounces (3 ½ cups) frozen cranberries, fresh or thawed
3 cups water
1 ½ cups sugar
1 cup ruby port
3 strips (each about 3 inches long) lemon zest
1 tbsp. fresh lemon juice
Bring all ingredients to a boil in a medium saucepan. Reduce heat to medium-low. Simmer, stirring occasionally, until cranberries are tender, about 20 minutes. Let cool for 15 minutes. Remove zest. Working in 2 batches, puree cranberry mixture in a blender until smooth. Strain through a fine sieve into a bowl, pressing to extract juice; discard solids. Refrigerate until chilled, about 2 hours. (You can also set the bowl in an ice-water bath to chill more quickly.)
Freeze mixture in an ice cream maker according to manufacturer’s instructions. Transfer to an airtight container. Freeze for at least 1 hour before serving. Serves: 12.