Combine all ingredients in a Dutch oven; bring to a boil. Reduce heat, and cook 15 minutes or until all cranberries pop. Strain cranberry mixture through a fine sieve over a bowl, discarding solids. Cover and chill.
Pour the cranberry mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. Spoon cranberry ice into a freezer-safe container; cover and freeze 1 hour or until ready to serve.
This sorbet is so simple to make and is absolutely lovely to serve. I usually make it for Thanksgiving or Christmas as a lighter alternative to cake or pie. Not too sweet, not too tart. I wish this recipe got some more attention, as I think a lot of people would be surprised how good it is. Thinking of adding a few fresh mint leaves to my next batch.