In a food processor add cranberry sauce and passion fruit juice. Pulse and blend until a puree forms.
Using a sieve, push the puree through the mesh into a small bowl until only cranberry skin remains.
Cover bowl with plastic cling wrap and place in freezer for 1 hour until cold.
Add mixture to ice cream maker. Following directions of your ice cream maker, mix until the puree is thick and smooth.
Scoop out sorbet and transfer to an airtight container. Keep in door of freezer until ready to serve.
Garnish with fresh chopped mint. Serve.