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turkey tips2004


Cranberry Granita
By Star Cookbook Author Rozanne Gold
Adapted by StarChefs

Yield: 6 to 8 Servings


  • 2 oranges
  • 2 large lemons
  • cup sugar
  • 2 ½ cups water
  • ½ teaspoon pure vanilla extract
  • 16 ounces jellied cranberry sauce

Grate oranges and lemons to yield about 1 heaping teaspoon of zest for each. Cut oranges and lemons in half and juice. Put zest and juices in a medium saucepan with sugar, water and vanilla. Cut jellied cranberry sauce into large pieces and put in saucepan.

Bring to a boil, whisking constantly with a wire whisk. Lower heat to medium and continue to cook, about 5 minutes, until cranberry sauce has completely melted and mixture is smooth. Remove from heat and cool.

Transfer mixture to a large shallow metal pan or two metal pie tins. Carefully place in freezer. Stir mixture with a fork every 30 minutes, breaking up ice crystals. Freeze for 3 hours. Using a spoon, scrape mixture into chilled wine glasses. Serve immediately. If desired, garnish with fresh raspberries or pomegranate seeds.

..Published: November 2004

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