Cranberry and Pineapple Granita
I always struggle to figure out what to do with the remaining half of a bag of cranberries each year unless I’m cooking for a large group. The pineapple and sugar balance out the tartness of the cranberries.
1 1/2 cups water
2 cups cranberries
1/2 cup sugar
1 c. crushed pineapple or fresh pineapple chunks
In a saucepan, combine the water, cranberries, sugar and orange zest and bring to a boil. Reduce the heat and simmer until the cranberries pop and soften, about 15 minutes.
Transfer the cranberry mixture to a blender and puree at high speed for 2 minutes. Strain the puree into a bowl and let cool completely.
Pour the granita into a large dish. Freeze the granita for 1 hour. Scrape the frozen edges into the center and freeze for about 3 hours longer, scraping hourly. Freeze for at least 2 hours longer or overnight.
This is what it looks like before the finished product is scooped into glasses and garnished with mint: