Cranberry Ice

This recipe comes from a public cookbook published in 1914 and has been part of my Thanksgiving and Christmas dinners for many years. We eat this sorbet instead of the traditional cranberry sauce. My grandchildren just love it.
Combine all ingredients in a roasting pan; bring to a boil. Reduce the heat and cook for 15 minutes or until all the cranberries are uncovered. Strain the cranberry mixture through a fine sieve into a bowl, removing any dry matter. Cover and refrigerate.Pour the cranberry mixture into an ice cream freezer jar and freeze according to the manufacturer's instructions. Spoon the cranberry ice into a freezer-safe container; cover and freeze for 1 hour or until ready to serve.