2 c. fresh or frozen whole cranberries
1/2 c. burgundy wine
1 1/2 c. orange juice
1 c. sugar
1 tsp. grated orange peel

In a medium saucepan, combine all ingredients. Stir over medium heat until cranberries are soft and break open. Pour into a fine strainer over a medium bowl. Press as much juice and pulp as possible through strainer with back of spoon; discard remaining pulp. Cool puree to room temperature. Pour into ice cream canister. Freeze in ice cream maker according to directions.

Freezer Method: Pour prepared mixture into a 9 x 5 inch loaf pan or several individual ice rays. Cover with foil or plastic wrap. Place into freezer until firm, 3-6 hours. Break into small pieces. Spoon into chilled food processor bowl. Beat with metal blade until light and fluffy but not thawed.

Serve immediately or return beaten mixture to pan and freeze until firm, 1-3 hours. Makes about 3 cups.