Cranberry Granita Recipes

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CRANBERRY GRANITA



Cranberry Granita image

Provided by Food Network Kitchen

Time 3h

Yield 4 cups

Number Of Ingredients 0

Steps:

  • Add an extra course to your Christmas dinner -- all you need is a bottle of juice! To make this cranberry granita, pour 4 cups cranberry juice into a 9-inch square metal baking dish and freeze, scraping with a fork every 30 minutes, until frozen, about 3 hours. Spoon into small bowls, top with frozen cranberries and serve between dinner and dessert.

CRANBERRY GRANITA



Cranberry Granita image

The arrival of cranberries in the fall magically coincides with the holiday food shopping frenzy. A wonder of nature? Or just good timing? Regardless, I'm happy whenever I find cranberries in abundance. Their flavor is invigorating and restorative, which is probably why they're so popular around the time of year when many of us could use help after overindulging in copious holiday feasts.

Yield makes about 1 quart (1 liter)

Number Of Ingredients 4

3 cups (340 g) cranberries, fresh or frozen
1 cup (250 ml) water
1 cup (200 g) sugar
1/2 cup (125 ml) freshly squeezed orange juice (from about 2 oranges)

Steps:

  • Put the cranberries, water, sugar, and orange juice in a medium, nonreactive saucepan and bring to a boil. Cover, remove from the heat, and let stand for 30 minutes.
  • Purée the mixture in a blender or food processor until smooth, then press through a mesh strainer to remove the bits of cranberry skin. Freeze according to the instructions for freezing granita on page 145.
  • Serve with Tangerine Sorbet (page 119) or spicy Cinnamon Ice Cream (page 38).

CRANBERRY GRANITA



Cranberry Granita image

Categories     Berry     Dessert     Freeze/Chill     Christmas     Thanksgiving     Cranberry     Fall     Winter     Vegan     Bon Appétit     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 6

4 cups cranberries (about 1 pound), plus additional berries for garnish
4 cups cold water
2 cups sugar
1 cup light corn syrup
1/2 cup orange juice
Fresh mint sprigs

Steps:

  • Combine 4 cups cranberries and next 4 ingredients in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Remove from heat, cover, and let steep 30 minutes. Working in batches, puree mixture in processor. Strain puree into large bowl, pressing to extract as much liquid as possible.
  • Pour strained puree into 15x10x2-inch dish. Freeze 45 minutes. Using fork, stir to blend in any frozen portions. Freeze until granita has uniform slushy consistency, stirring every 45 minutes to incorporate frozen portions, about 5 hours. Cover and keep frozen up to 1 day.
  • Using fork tines, scrape granita, forming icy flakes. Spoon into goblets. Garnish with cranberries and mint sprigs.

FRESH CRANBERRY COSMO



Fresh Cranberry Cosmo image

Provided by Alton Brown

Time 6h

Yield 1 cocktail

Number Of Ingredients 7

1 ounce vodka
2 1/2 ounces Cranberry Granita, recipe follows
1/2 ounce freshly squeezed lime juice
2 cups water
5 1/2 ounces cranberries, approximately 1 1/2 cups, washed and sorted
3/4 cup granulated sugar
1/2 teaspoon lime zest

Steps:

  • Place all of the ingredients into a cocktail shaker and shake until the granita melts completely. Pour into a martini glass and serve immediately.
  • Place the water, cranberries and sugar into a small saucepan, set over medium-high heat and simmer until the berries begin to pop, approximately 7 minutes. Remove from the heat. Puree with a stick blender, blender or food processor, for 1 minute. Pass the mixture through a fine mesh strainer directly into a metal 13 by 9-inch pan. Do not press on the skins. Simply allow the juice to drip through the strainer. Add the zest and stir to combine. Place in the freezer until set, at least 6 hours and up to overnight. Once frozen, scrape the mixture with a fork to create a shaved ice texture. Serve immediately.

CRANBERRY GRANITA



Cranberry Granita image

Make and share this Cranberry Granita recipe from Food.com.

Provided by ratherbeswimmin

Categories     Frozen Desserts

Time 35m

Yield 4 cups

Number Of Ingredients 4

2 1/2 cups water
2 cups cranberries (about 8 ounces)
1 cup sugar
1/4 teaspoon salt

Steps:

  • Add all the ingredients to a saucepan; bring to a simmer over medium-high heat, stirring just until the sugar dissolves.
  • Decrease heat and simmer until the berries have softened, about 10 minutes.
  • Cover and cool off the heat for 30 minutes.
  • Pour the contents of the pan into a large blender; puree until smooth.
  • Strain through a fine-mesh sieve into a 13x9 inch baking pan, pushing the solids against the mesh with the back of a wooden spoon.
  • Freeze the mixture in the pan on the floor of the freezer for about 3 hours, stirring about every 20 minutes with a fork to break up the ice crystals and distribute them evenly throughout the pan.
  • After the mixture has frozen but is not yet fully firm, cover it tightly with plastic wrap; the granita will keep this way for up to 3 weeks.
  • Scrape the surface of the granita with a fork to produces lots of shaved ice crystals, scoop these into individual cups or glasses for serving.
  • *Spiced Cranberry Granita: add 1 teaspoon ground cinnamon, ¼ t. ground mace, and ¼ t. grated nutmeg to the pan before you set the mixture aside to cool for 20 minutes; proceed as directed.

Nutrition Facts : Calories 215.3, Fat 0.1, Sodium 149.3, Carbohydrate 55.8, Fiber 2.2, Sugar 51.9, Protein 0.2

CRANBERRY GRANITA



Cranberry Granita image

Provided by Alton Brown

Categories     dessert

Time 12h12m

Yield 6 to 8 dessert servings

Number Of Ingredients 4

2 cups water
5 1/2 ounces cranberries, approximately 1 1/2 cups, washed and sorted
3/4 cup granulated sugar
1/2 teaspoon lime zest

Steps:

  • Place the water, cranberries and sugar into a small saucepan, set over medium-high heat and simmer until the berries begin to pop, approximately 7 minutes. Remove from the heat. Puree with a stick blender, blender or food processor, for 1 minute. Pass the mixture through a fine mesh strainer directly into a metal 13 by 9-inch pan. Do not press on the skins. Simply allow the juice to drip through the strainer. Add the zest and stir to combine. Place in the freezer until set, at least 6 hours and up to overnight. Once frozen, scrape the mixture with a fork to create a shaved ice texture. Serve immediately.

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