Festive Spicy Cranberry Sorbet

Line the inside of an 8X4X2 loaf pan with plastic wrap leaving 2 inches of overhang on all sides. Set aside.

In a medium saucepan, add water, sugar, cranberries, cinnamon sticks and cayenne. Cook over medium heat until the mixture comes to a boil, stir a few times to help the sugar to dissolve. Remove from heat and allow to cool slightly.

Remove cinnamon sticks.

Working in two batches, pour one half of the mixture into a blender or food processor and process until mixture is just about smooth. Strain through  strainer over a medium mixing bowl. Repeat process with remaining half of cooked mixture.

Stir cranberry mixture (should be about 2 cups) and pour into the lined loaf pan.

Cover with the plastic wrap that is overhanging on the sides and freeze for approximately 2 hours or until the mixture is nearly frozen. At this point, remove from the freezer and using a stainless spoon, stir mixture well, scraping it from the sides of the pan. Cover and freeze 8 hours.

To Serve: Let stand at room temperature for 5 minutes before spooning into dessert dishes.

Garnish with fresh cranberries.