Cranberry Granita

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 2 1/2 cups water
• 2 cups cranberries (about 8 ounces)
• 1 cup sugar
• 1/4 teaspoon salt

Recipe

• 1 add all the ingredients to a saucepan; bring to a simmer over medium-high heat, stirring just until the sugar dissolves.
• 2 decrease heat and simmer until the berries have softened, about 10 minutes.
• 3 cover and cool off the heat for 30 minutes.
• 4 pour the contents of the pan into a large blender; puree until smooth.
• 5 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.
• 6 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.
• 7 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.
• 8 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.
• 9 *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.