Cranberry Granita
By OcadoLife
Published on 12 November 2024
If you’re a prep-ahead kinda host, you’ll love this vegan Cranberry Granita from food stylist Sam Dixon. “I love a dessert that you can have ready in the freezer weeks in advance, and this one acts as a delicious palate-cleanser after an indulgent meal.” You can make the granita with fresh or frozen cranberries, or even really good-quality cranberry juice: just swap the cranberries for 750ml cranberry juice; continue from step 1, add 225g sugar and the spices but omit the water. No need to blitz; simply cool and strain.”
Time and servings
30 minsTotal time
6Servings
10 minsPrep time
20 minsCooking time
Ingredients
- 400g fresh or frozen cranberries
- 200g caster sugar
- 1 star anise
- 1 cinnamon stick
- 4 cloves
- 6 lime wedges, to garnish (optional)
Method
Step 1
Put the cranberries, sugar, star anise, cinnamon and cloves in a pan with 400ml water. Bring to a simmer, then cook over a medium-low heat for 20 mins, until the sugar has dissolved and the cranberries begin to burst. Remove from the heat; leave to cool completely, then set aside for at least 1 hr to let the spices infuse.Step 2
Discard the spices, then blitz with a stick blender until smooth. Strain the mixture into a freezer-safe container and freeze for 7 hrs or overnight.Step 3
Using the prongs of a fork, scrape up the mixture to create lots of rough, icy crystals. Return to the freezer.Step 4
When ready to serve, spoon into small serving bowls and garnish with a wedge of lime for squeezing over, if you like. Freeze for up to 6 months.Step 5
Recipe Tip: Allow extra time for infusing and freezing.