Best Cranberry Orange Granita Recipes

Cranberry-Orange Granita image

Provided by Martha Stewart

Time 7h

Number Of Ingredients 7

3/4 cup sugar
1/2 cup fresh orange juice
3 cups cranberry-juice cocktail
1 tablespoon fresh lemon juice
1 teaspoon finely grated orange zest
Salt
2 teaspoons finely grated peeled fresh ginger

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 with Orange Whipped Cream image

Yield Makes 6 servings

Number Of Ingredients 7

2 cups cranberry juice cocktail
1/2 cup plus 2 tablespoons sugar
1/4 teaspoon (scant) ground cloves
1 1/2 cups cooked cranberry sauce
1/2 cup orange juice
1 1/2 teaspoons grated orange peel
3/4 cup chilled whipping 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.