Red Berry Sorbet

It was mentioned in the Canning and Freezing forum that I should post this here, so here goes. The cranberries and the cinnamon give it a wonderful tart, slightly spicy kick.

Red Berry Sorbet:

(NOTE: Recipe can be doubled or tripled if you have a large ice cream freezer - mine makes 1.5 quarts, so this is perfect)

1 cup each of red berries (I use raspberries, strawberries and cranberries)
1 cup sugar
1 cinnamon stick
1/4 - 1/2 cup of water (use as little as possible - you want that intense berry flavor)

Put the berries sugar cinnamon stick and water in a large (!) heavy pot, and cook on medium to low heat covered for 15 minutes. (Watch it carefully, because just as soon as you don't it's gonna' climb out of that pot!) Take the pot off the heat, and sieve to get rid of as many seeds as possible. (I use a chinois that even takes out the strawberry and cranberry seeds. It makes a really smooth sorbet) Allow the mixture to cool, and chill for at least 12 hours. Freeze according to the instructions for your ice cream freezer. Do not overchurn - sorbet should be icy rather than fluffy. Put it into a plastic container, put a piece of waxed paper directly touching the sorbet, cover tightly, and freeze for another 8 - 12 hours. You can also still-freeze it. Some of you may remember the old metal ice trays that had removable divisions, and a lever to loosen the cubes. My mom used to make still-frozen ice cream in those. Pour it into a plastic container, to a depth of about 1 1/2" (about the depth of one of those old ice trays...) cover it with a tight-fitting lid and put it in the coldest part of the freezer. In about 1 - 1 1/2 hours it should be frozen around the edges and slushy in the center. Bring it out, and beat it with a hand mixer until it's slushy all the way through, or (very quickly) process it in a food processor. Do this at least twice more, then do the waxed paper/plastic container/freeze thing. After the third beating, you can pour it into a deeper, smaller container to save freezer space.

I fully intend to use this fruit combination to make a seedless jam. I haven't done it yet, because I keep thinking how good that sorbet is, so I make the sorbet. ;-) Will let you know about the jam....