Ingredients
Makes 10 servings
Step 1
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.
Step 2
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.
Step 3
Using fork tines, scrape granita, forming icy flakes. Spoon into goblets. Garnish with cranberries and mint sprigs.
Leave a Review
Reviews (4)
Back to TopToo much corn syrup! Granita is supposed to be grainy, but this had a GOOEY texture, like an old popsicle. It's tasty enough to give it another try, but next time I'll use half the corn syrup and fill in the sweetness with stevia.
April_in_Maryland
Maryland
11/26/2010
This was a delight for my Christmas Day dinner guests. Some preferred to not eat the cranberry garnish, but I found them very tasty. The red color adds a lot to a holiday table. It's easy to make and can be stored frozen for weeks.
Anonymous
NY,NY
1/14/2009
Not too sweet, not too sour. A perfect palate cleanser. This is my new favorite frozen dessert.
Anonymous
New York, NY
8/3/2008
I used this as a palate cleanser before dessert at Christmas. At first I thought it might be a little too sweet but it proved to be a nice balance between all the sugar and the tartness of the berries. I used frozen berries and I can't imagine that using fresh would make much difference. However, make sure you allow more than enough time for the granita to "set" (mine took close to 7 hours), so preparing this the day before is probably a good idea.
greginto
Toronto
12/26/2006
