Cranberry Sorbet

Combine the sugar and water in a medium saucepan over medium heat, stirring until the sugar has completely dissolved.

Add the cranberries and salt, and bring to a low boil. Cover, reduce the heat to medium-low, and cook for 10 minutes (the cranberries should be completely soft at this point). Remove the pan from heat (leaving the lid on) and cool the cranberry mixture to room temperature.

Once cool, using a blender or food processor, puree together the cranberry mixture (including any juices), orange juice and Cointreau until completely smooth. Press the mixture through a fine-mesh sieve into a clean bowl. Cover and refrigerate at least 8 hours (or overnight) to chill completely.

Freeze the mixture in an ice cream maker according to the manufacturer's directions. Store in an airtight container in the freezer.