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Gingered Cranberry Granita Recipe

Gingered Cranberry Granita Recipe

“This recipe is elegant but easy and so refreshing! For an alternative garnish, try dried, sweetened cranberries.” Lisa Keys – Middlebury, Connecticut
TOTAL TIME: Prep: 20 min. + freezing YIELD:4 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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 each: 156 calories, 0 fat (0 saturated fat), 0 cholesterol, 5mg sodium, 40g carbohydrate (38g sugars, 0 fiber), 1g protein.

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