Gingered Cranberry Granita Recipes

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.

Steps:

• Put the ginger in a saucepan with 3 cups of water and bring almost to a boil, add the tea, cover and turn off the heat. Let sit for 10 minutes, then strain and discard the solids. Stir in the honey and lemon juice and taste. You want a fairly sweet mixture, so add more honey if necessary.
• Pour the mixture into a shallow glass or ceramic pan and freeze. Stir to break up the ice every 30 minutes or so, until the mixture is slushy and crunchy with crystals, about 3 hours total. If the mixture becomes too hard, pulse it once or twice in the food processor to break it up, or put it in the fridge and stir occasionally until it reaches the desired texture. Spoon into small bowls and serve.

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.

Steps:

• Combine cranberries, sugar, orange zest and juice in a large pot and heat over medium heat. Cook and stir occasionally until berries pop, about 20 minutes. Let cool until thickened.

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.

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.

Steps:

• Stir water, sugar, ginger, lemon zest, and lime zest together in a saucepan over medium-high heat until sugar dissolves and mixture is bubbling, 5 to 10 minutes; cool slightly.
• Stir the ginger mixture an orange juice together in a pitcher; pour into a 9x13-inch baking dish.
• Place dish in the freezer; scrape and stir orange juice mixture with a fork once every hour until granita is evenly frozen and crystallized, about 6 hours.

Steps:

• In a blender or food processor, purée the ginger with 1 cup of water. Combine the ginger purée, sugar and the remaining water in a saucepan. Bring to a bare simmer over high heat, not allowing the mixture to boil.
• Strain the mixture through a fine-mesh strainer and add the lemon juice. Pour into a prechilled, non-reactive baking pan. Place in the freezer.
• Stir the granita every 15-20 minutes until it is evenly frozen with large crystals, about 2 hours.
• Or, let it freeze without stirring until solid, about 4 hours. When solid, use a metal spoon to scrape it into a light, granular texture or place broken pieces into a food processor and chop to desired texture.

Steps:

• Slice top 1/2 inch off 12 clementines; reserve. Cut around flesh and scoop out into a sieve set over a bowl; reserve skins, being careful not to tear them. Press flesh to extract juice. Squeeze in juice from tops. (You'll have about 1 cup.) Halve and juice remaining clementines (to yield 2 cups).
• Bring 1/4 cup sugar, 1/4 cup water, and ginger to a boil in a pan, stirring, until sugar is dissolved. Remove from heat; let stand 30 minutes. Discard ginger. Stir in clementine and lemon juices; transfer to a nonreactive 8-inch square baking dish. Freeze until solid, about 3 hours.
• Meanwhile, brush clementine skins with water. Roll in remaining 1/4 cup sugar to coat. Freeze until solid, about 2 hours.
• Scrape granita with a fork to fluff. Spoon granita into clementine "cups." Freeze 10 minutes before serving.

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.

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.

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.