Cranberry Red Wine Sorbet

Combine the cranberries, sugar, red wine, water, orange zest and salt in a large heavy-bottomed saucepan over medium heat. Stir the mixture at a simmer until the sugar is dissolved and the cranberries pop and begin to soften. Remove the mixture from the heat and let it cool to room temp. Pour the mixture into a blender and puree it until smooth. Transfer the puréed cranberry mixture to an 8x8-inch metal pan. Seal the pan tightly with plastic wrap and place in the freezer for at least 6 hours, or until firm. When ready to serve, use an ice cream scoop or large spoon to portion the sorbet into serving dishes.