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Gingered Cranberry Granita

 Gingered Cranberry Granita
“This recipe is elegant but easy and so refreshing! For an alternative garnish, try dried, sweetened cranberries.” Lisa Keys – Middlebury, Connecticut
4 ServingsPrep: 20 min. + freezing


  • 2 cups cranberry juice
  • 1/4 cup plus 3 tablespoons sugar, divided
  • 4 orange peel strips (1 to 3 inches)
  • 1 tablespoon minced crystallized ginger
  • 4 fresh mint leaves


  • 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. Yield: 4
  • servings.
Nutritional Facts: 1 serving equals 156 calories,

2 of 2

Gingered Cranberry Granita (continued)

Nutritional Facts: trace fat (trace saturated fat), 0 cholesterol, 5 mg sodium, 40 g carbohydrate, trace fiber, 1 g protein.