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.
FRESH CRANBERRY COSMO
Provided by Alton Brown
Time 6h
Yield 1 cocktail
Number Of Ingredients 7
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
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
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
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
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
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
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
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.
GINGER CRANBERRY SAUCE
Cranberries add sparkle to the Thanksgiving meal.
Provided by Sheila Lukins
Categories Sauce Ginger Thanksgiving Quick & Easy Cranberry Christmas Eve Parade
Yield Makes 10 servings
Number Of Ingredients 6
Steps:
- 1. Combine all of the ingredients in a heavy saucepan. Cook over medium heat until the berries pop open, about 10 minutes. Remove from heat.
- 2. Skim foam off the surface with a metal spoon and discard. Cool to room temperature. Refrigerate, covered, for up to 3 months.
GINGER CRANBERRY COCKTAIL (FROZEN VODKA OR GIN)
Steps:
- For the ginger syrup: Place all syrup ingredients in a saucepan and simmer until sugar dissolves and the ginger is infused in the syrup, about 20 minutes. Strain and allow to cool fully before use.
- For the drink: Crush the frozen cranberries in a large glass pitcher. Add the lime juice and their juiced wedges to the pitcher. Pour in the vodka, cranberry juice, and ginger syrup. Put ice in low-ball glasses and fill glasses about 2/3 full. Top off with club soda and garnish with a shaving of fresh ginger.
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