Best Cranberry Granita Recipes

CRANBERRY-ORANGE GRANITA

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-CHAMPAGNE GRANITA

Steps:

• Place the lime zest in a small saucepan and cover with water. Bring to a boil. Cook and stir for 1 minute. Drain and discard liquid; set the zest aside. , In a small saucepan, bring cranberry juice and sugar to a boil. Cook and stir until sugar is dissolved. Remove from the heat; stir in champagne and lime zest., Transfer to a 13x9x2-in. dish; cool to room temperature. Freeze for 1 hour; stir with a fork. Freeze 2-3 hours longer or until completely frozen, stirring every 30 minutes., Stir granita with a fork just before serving; spoon into dessert dishes.

CRANBERRY GRANITA WITH ORANGE WHIPPED CREAM

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.

CRANBERRY GRANITA

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-HERBAL TEA GRANITA

Steps:

• Insert cloves into peel of orange slice. In 2-quart saucepan, heat water, sugar, cinnamon and orange slice to boiling, stirring occasionally. Remove from heat; add tea bags. Cover; let steep 5 minutes. Remove tea bags, cinnamon stick and orange slice.
• Stir cranberry and pineapple juices into tea. Pour into 2-quart nonmetal bowl or 8-inch square glass baking dish. Cover; freeze about 2 hours or until partially frozen. Stir with fork or wire whisk. Cover; freeze 3 hours longer, stirring every 30 minutes and breaking up any large chunks.
• Remove granita from freezer 20 minutes before serving. Spoon into stemmed glasses. Garnish with fruit and cookies.

CRANBERRY GRANITA

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.

CRANBERRY GRANITA

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.

PEAR AND CRANBERRY GRANITA

Steps:

• Combine pears and honey in processor; puree until smooth.
• Pour reserved pear juices into 2 cup measuring cup.
• Add enough cranberry juice to pear juices to measure 2 cups.
• Add juice mixture to processor and process until well blended.
• Transer to 13x9x2" glass baking dish.
• Freeze until frozen, at least 5 hours or overnight.
• Using fork, scrape surace of granita to form crystals.
• Divide among 6 dessert glasses.
• Garnish with cranberries and mint sprigs, if desired.

PEAR AND CRANBERRY GRANITA

Steps:

• Combine pears and honey in processor; puree until smooth. Pour reserved pear juices into 2-cup measuring cup. Add enough cranberry juice to pear juices to measure 2 cups. Add juice mixture to processor and process until well blended. Transfer to 13x9x2-inch glass baking dish. Freeze until frozen, at least 5 hours or overnight. Using fork, scrape surface of granita to form crystals. Divide granita among 6 dessert glasses. Garnish with cranberries and mint sprigs, if desired.

CRANBERRY GRANITA

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.

04 Q&A: WHY IS MY MOUTH ALWAYS DRY? - CRANBERRY HERBAL TEA GRANITA

Steps:

• Dr. Ghosh: Dry mouth can be the result of chemotherapy, certain medications or radiation treatment. Neglecting symptoms of dry mouth can lead to developing painful mouth sores, dental problems and changes in taste sensation.To improve dry mouth:Drink at least eight to ten glasses of fluid each day.Avoid citrus fruits and dry foods.Rinse your mouth every few hours.Suck on hard candy, especially sour candy.Keep your lips moist.Try very sour or very sweet foods and beverages, such as lemonade or cranberry juice these foods will cause more saliva to flow. (If you have a tender mouth or sore throat, though, sweet or sour foods can make that worse.)From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CRANBERRY-HERBAL TEA GRANITA

Steps:

• Insert cloves into peel of orange slice. In 2-quart saucepan, heat water, sugar, cinnamon and orange slice to boiling, stirring occasionally. Remove from heat; add tea bags. Cover; let steep 5 minutes. Remove tea bags, cinnamon stick and orange slice.
• Stir cranberry and pineapple juices into tea. Pour into 2-quart nonmetal bowl or 8-inch square glass baking dish. Cover; freeze about 2 hours or until partially frozen. Stir with fork or wire whisk. Cover; freeze 3 hours longer, stirring every 30 minutes and breaking up any large chunks.
• Remove granita from freezer 20 minutes before serving. Spoon into stemmed glasses. Garnish with fruit and cookies.

CRANBERRY HERBAL TEA GRANITA

Steps:

• 1. Insert cloves into peel of orange slice. Heat water, sugar, cinnamon and orange slice to boiling in 2-quart saucepan, stirring occasionally remove from heat. Add tea bags cover and let steep 5 minutes. Remove tea bags, cinnamon stick and orange slice.2. Stir cranberry and pineapple juices into tea. Pour into 2-quart nonmental bowl or square baking dish, 8x8x2 inches. Cover and freeze about 2 hours or until partially frozen. Stir with fork or wire whisk. Cover and freeze 3 hours or overnight.3. Remove granita from freezer 20 minutes before serving. Scrape surface with fork and spoon into glasses. Garnish with fruit and cookies."Try this zesty cranberry ice to whet your whistle and lessen symptoms of dry mouth." ---Dr. GhoshNUTRITION FACTS: High in vitamin C low fiber1 Serving: Calories 145 (Calories from Fat 0) Fat 0g (Saturated 0g) Cholesterol 0mg Sodium 5mg Potassium 110mg Carbohydrate 36g (Dietary Fiber 0g) Protein 0g %DAILY VALUE: Vitamin A 0% Vitamin C 36% Calcium 2% Iron 2% Folic Acid 4% Magnesium 2% DIET EXCHANGES: 2 ½ FruitHelpful For These Side Effects: (n), (m)From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

GINGERED CRANBERRY GRANITA

Steps:

• In a small saucepan, bring the cranberry juice, 1/4 cup sugar and orange peel to a boil. Cook and stir until sugar is dissolved. Remove from the heat; stir in ginger., Place remaining sugar in a small bowl. Remove orange peel from syrup; add to sugar, one piece at a time, and shake to coat. Place in a single layer on a foil-lined plate. Let stand overnight. Cover remaining sugar; set aside., Transfer cranberry mixture to a 1-qt. dish; cool to room temperature. Freeze for 1 hour; stir with a fork. Freeze 2-3 hours longer or until completely frozen, stirring every 30 minutes. Stir granita with a fork just before serving; spoon into dessert dishes., Lightly moisten mint with cold water; dip in remaining sugar to coat. Garnish granita with mint and candied orange peel.