cranberry granita recipe
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 2 cups or 7½ ounces of fresh cranberries
  • 2 cups of water
  • A splash of Muscat dessert wine*
  • ½ to ¾ cup white sugar
  • Lime zest from a small lime
  1. Rinse cranberries and shake dry. Place in small saucepan with water, wine, and sugar.
  2. Cook at medium-high heat and simmer until the berries begin to pop, about 8 minutes. Remove from the heat. Mash mixture slightly.
  3. Pass the mixture through a fine mesh strainer directly into a glass 9x9-inch pan, pressing gently. Add the zest and stir to combine.
  4. Place in the freezer until set, at least 5 hours. Once frozen, scrape the mixture with a fork to create a shaved ice, snowy texture. Serve immediately in pretty, sparkly glasses, garnished with a cute wheel slice of kumquat or serve in large, deep ceramic spoons between courses for a palette cleanser.
* I love 'Electra' from the Quady Vineyard, with a honeyed, orange-blossomed taste. It's perfect with the tartness of the cranberries. Look for the bottle with a colorful angel on the label. If you prefer to not use alcohol at all, a ¼ teaspoon of orange blossom water is a nice substitution.
Recipe by story of a kitchen at