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CRANBERRY SAUCE & CLEMENTINE SHELLS
Level 2
Cranberry Granita in Clementine Shells
Cranberry Granita in Clementine Shells
Serves 8 (2 per person)
- a Nancy Gershman and Marlene Samuels creation -
Do we love clementines for their juicy pulp which we put in our cranberry relish? Or do we scoop out the pulp just to enjoy those cute little cups? Leftover cranberry sauce is the basis for this stunning, cranberry-colored granita which dresses up those discarded clementine shells.
2-3 cups cooked cranberry sauce
2-3 cups water
½-3/4 cup sugar
1 Tbs. vodka or silver tequila
8 Clementine shells, halved and scooped clean
Note: quantity of cranberry sauce and water should be equal
- In food processor, puree cranberry sauce until smooth.
- Pour puree into medium saucepan adding water and sugar.
- Cook on low, stirring often until sugar is dissolved.
- Remove from heat. Add vodka and stir well. Cool to room temperature.
- Pour mixture into large glass pan or scratch proof cookie sheet. Place in freezer.
- When mixture begins freezing (about 1 hour), scrape with wooden spoon and return to freezer. Repeat once an hour until crystals have desired coarseness, about 2-3 times.
- Serve in emptied Clementine shells.
Garnish: Sprig of mint, thin slice of lemon, or even a sprinkle of berries
