Cranberry Granita With Orange Whipped Cream Food

CRANBERRY GRANITA

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.

CRANBERRY GRANITA

Steps:

• Whisk the cranberry juice and sugar in a heavy medium saucepan over medium heat just until the sugar dissolves. Pour the cranberry mixture into a 13 by 9 by 2-inch glass baking dish. Cool completely. Whisk in the lime juice and vodka. Freeze until the granita becomes slushy, about 2 hours. Using fork, stir to blend. Continue freezing the granita until frozen, stirring every hour to form crystals, at least 5 hours or overnight.
• Divide the granita among 6 dessert glasses. Garnish with fresh cranberries, if desired, and serve.

STRAWBERRY GRANITA WITH WHIPPED CREAM

Steps:

• Puree strawberries, sugar, and salt in processor until smooth. Add water and lemon juice and process to blend. Strain into 8x8x2-inch metal baking pan. Cover with foil and place in freezer. Stir with fork every hour until frozen, about 4 hours. DO AHEAD Can be made 2 days ahead. Keep frozen. Using fork, scrape granita down length of pan, forming icy flakes. Return to freezer. Beat 1 cup chilled whipping cream until firm peaks form. Divide cream among dishes. Spoon granita over and serve immediately.

CRANBERRY-ORANGE GRANITA

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

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.