In a saucepan, simmer the cranberries, sugar, orange juice, zest and spices until the cranberries are soft and the sugar has completely dissolved, about 15 minutes. Cool.
Pour into a food processor or blender and puree.
Transfer to a pourable bowl or container, add the almond milk, whisk and chill for 1-hour.
With an ice cream machine running, pour the chilled cranberry mixture in and allow the machine to run for about 20 minutes.
The sorbet can now be served, transferred into a closed container, or scooped into individual portions and popped into the freezer until ready to serve. This method makes it easier to serve.
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Notes
If you do not have an ice cream maker, the mixture can be frozen in a sealed container and scooped out after frozen. It helps to stir the mixture a few times while it is freezing.