Cranberry Orange Granita Recipes
CRANBERRY-ORANGE GRANITA
Thanksgiving may be the ultimate pie holiday, but there's still room to offer guests a little something on the lighter side.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 7h
Number Of Ingredients 7
Steps:
- Place a 2-quart shallow baking dish in the freezer. In a medium saucepan, bring sugar and orange juice to a boil over medium-high heat, stirring, until sugar dissolves, about 2 minutes. Remove from heat. Stir in cranberry and lemon juice, zest, and a pinch of salt.
- In a fine-mesh strainer set over cranberry mixture, press ginger with a spoon to release juice (discard solids). Stir to combine.
- Pour mixture into baking dish. Freeze until solid, at least 6 hours or overnight. Mash with a fork to break granita into small crystals. Cover; freeze until ready to serve.
CRANBERRY GRANITA
Provided by Giada De Laurentiis
Categories dessert
Time 7h40m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Whisk the cranberry juice and sugar in a heavy medium saucepan over medium heat just until the sugar dissolves. Pour the cranberry mixture into a 13 by 9 by 2-inch glass baking dish. Cool completely. Whisk in the lime juice and vodka. Freeze until the granita becomes slushy, about 2 hours. Using fork, stir to blend. Continue freezing the granita until frozen, stirring every hour to form crystals, at least 5 hours or overnight.
- Divide the granita among 6 dessert glasses. Garnish with fresh cranberries, if desired, and serve.
CRANBERRY GRANITA
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
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.
CRANBERRY GRANITA
Provided by Alton Brown
Categories dessert
Time 12h12m
Yield 6 to 8 dessert servings
Number Of Ingredients 4
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.
CRANBERRY GRANITA WITH ORANGE WHIPPED CREAM
Categories Milk/Cream Food Processor Fruit Dessert Frozen Dessert Cranberry Orange Fall Clove Simmer Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Bring cranberry juice, 1/2 cup sugar, and cloves to boil in small saucepan, stirring often; set aside. Puree cranberry sauce in processor; add juice mixture and puree. Pour mixture into 8x8-inch baking dish; freeze until firm, at least 4 hours.
- Boil orange juice and 2 tablespoons sugar in small saucepan until reduced to 1/4 cup, stirring occasionally, about 4 minutes. Mix in peel. Cool orange syrup.
- Whisk cream and 3 tablespoons orange syrup in medium bowl to soft peaks. Scrape tines of fork across frozen cranberry mixture, forming flakes. Mound generous 1/2 cup granita to 1 side in each of 6 glasses. Mound 1/4 cup whipped cream on opposite sides. Drizzle remaining orange syrup over cream in each.
More about "cranberry orange granita recipes"
CRANBERRY ORANGE GRANOLA RECIPE - COOKIE AND KATE
From cookieandkate.com
5/5 (44)Total Time 35 minsCategory BreakfastCalories 302 per serving
- Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
- In a small bowl, combine the orange zest and sugar. Use your fingers to rub the zest into the sugar until it’s bright orange and fragrant. This step will ensure that your granola is infused with orange flavor.
- In a large mixing bowl, combine the oats, pecans, salt, cinnamon and orange sugar. Stir to combine. Pour in the coconut oil and maple syrup. Mix well.
- Pour the granola onto your prepared baking sheet. Spread the granola into an even layer. Bake for 24 to 28 minutes (if you used honey instead of maple syrup, check at 22 minutes), stirring halfway, until the granola is turning lightly golden in color. The granola will crisp up as it cools.
CRANBERRY GRANITA RECIPE - SARAH JORDAN | FOOD & WINE
From foodandwine.com
Servings 4Total Time 6 hrs
- In a saucepan, combine the water, cranberries, sugar and orange zest and bring to a boil. Reduce the heat and simmer until the cranberries pop and soften, about 15 minutes.
- Transfer the cranberry mixture to a blender and puree at high speed for 2 minutes. Strain the puree through a fine sieve into a bowl and let cool completely.
- Stir the orange juice into the puree and pour it into a 9-by-13-inch metal baking dish. Freeze the granita for 1 hour. Scrape the frozen edges into the center and freeze for about 3 hours longer, scraping hourly, until the granita is icy and flaky. Freeze for at least 2 hours longer, or preferably overnight.
ORANGE AND CRANBERRY GRANITA COMPOTE RECIPE | MYRECIPES
From myrecipes.com
Total Time 8 hrs 24 minsCalories 70 per serving
- Combine 1/2 cup sugar and 2 cups water in a small saucepan; bring to a boil over medium heat, stirring until sugar dissolves. Remove from heat, and stir into strained orange juice. Pour mixture into a 9-inch square pan; let cool completely. Cover and freeze at least 8 hours or until firm.
- Combine remaining 1/2 cup plus 2 tablespoons sugar and 2 cups water in a small saucepan; bring to a boil over medium heat, stirring until sugar dissolves. Remove from heat, and stir in cranberry juice cocktail and lemon juice. Pour mixture into a 9-inch square pan; let cool completely. Cover and freeze at least 8 hours or until firm.
- Cut frozen orange mixture into 1-inch cubes, and place in container of a food processor. Pulse, 1 second at a time, until mixture is fluffy. Repeat procedure with cranberry mixture. To serve, spoon 1/4 cup orange granita into a (6-ounce) parfait glass; spoon 1/4 cup cranberry granita over orange granita. Garnish with mint sprigs, if desired. Serve immediately.
CRANBERRY AND ORANGE GRANOLA RECIPE | BON APPéTIT
From bonappetit.com
5/5 (2)Estimated Reading Time 50 secsServings 4
- Preheat oven to 300°. Spread oats on a large rimmed baking sheet. Toast, stirring occasionally, until lightly browned and fragrant, about 20 minutes. Transfer to a heatproof bowl; add almonds and let cool slightly. Coat same baking sheet with nonstick spray. Whisk maple syrup, butter, and hazelnut oil in a small bowl to blend. Pour syrup mixture over oats; stir thoroughly to coat. Spread mixture on prepared sheet.
- Bake granola, stirring occasionally, until the oats are light golden, about 15 minutes. Stir in the cranberries and raisins; bake for 10 minutes longer. Remove granola from oven and let cool slightly. Stir in the orange peel. Let cool completely, then break into pieces. DO AHEAD: Store airtight at room temperature for up to 2 weeks.
CRANBERRY ORANGE GRANOLA BARS - COOKIE AND KATE
From cookieandkate.com
4.8/5 (24)Total Time 15 minsCategory SnackCalories 265 per serving
- Line a 9-inch square baker with two strips of criss-crossed parchment paper, cut to fit neatly against the base and up the sides. The parchment paper will make it easy for you to slice the bars later.
- In a medium skillet over medium heat, toast the pecans and pepitas, stirring often, until they are fragrant and the pepitas are starting to make little popping noises, about 5 minutes. Transfer the toasted pecans and pepitas to a food processor. Add the cranberries and then run the machine for about 10 seconds, until the nuts and cranberries are all broken up. (If you skip the food processor step, your bars will be more difficult to slice through and more likely to crumble at the edges.)
- In a mixing bowl, combine the contents of the food processor with the oats, orange zest, cinnamon and salt. Whisk to combine.
- In a smaller mixing bowl, whisk together the almond butter, honey and vanilla extract until well blended.
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