Claire is an aspiring nutritionist (and soon to be culinary student) with a serious addiction to bacon, wine, goat cheese and online shopping. She is recently married to a social media guru who loves *almost* everything she conjures up. ...
Cranberry sauce gets a bad rap, and there's a few reasons why. For one, many of us grew up on that goopy, from-the-can gelatin weird aunt Mildred would serve every year. Secondly, the tart flavor of the cranberry is often covered up by way too much sugar, leaving you with a too-sweet side dish. Instead of writing off another sauce recipe, why not try something a little different? This granita is the perfect balance of sweet and tart, plus you serve it as a dessert because it's frozen!
Every food deserves a second chance, wouldn't you say? Let cranberries redeem themselves this holiday season with this granita recipe! Trust us, you'll fall in love with their plump, slightly sweet and tart flavor. Leave the canned sauce for the supermarket shelves!
In a medium saucepan over medium high heat, whisk juice, lemon juice and sugar until sugar dissolves completely, about four to six minutes.
Remove mixture from heat and pour into a lightly greased 9 x 13-inch baking dish. Let mixture cool completely and then stir in water and lemon zest. Cover mixture and freeze for two hours or until slushy. Stir mixture and freeze for another two to four hours or until frozen.