Cranberry Sorbet is a delicious and festive way to update the boring cranberry element for your Thanksgiving feast! It is as delicious as it is beautiful!
Cook cranberries in 2 cups boiling water until skins pop (3-5 minutes). Press through a strainer and discard skins.
While cranberries are cooking, soften gelatin in 1/4 c water. Add softened gelatin and sugar to the strained cranberries. Stir until sugar and gelatin has dissolved and cool.
Add ginger ale and stir to combine. Pour into a tray or casserole dish and freeze until mushy (1-2 hours).
Put partially frozen mixture into a mixing bowl and beat with hand mixer until well mixed. Pour mixture into large bowl and freeze until firm.