| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
La times, Latimes1 |
6 |
servings |
INGREDIENTS
| 1 |
qt |
Apple cider |
| 2 |
c |
Cranberries; rinsed |
| 1/3 |
c |
Sugar |
| 2 |
|
Cinnamon sticks |
| 6 |
|
Whole cloves |
| 1 |
ts |
Whole allspice |
| 1 |
|
Orange; thinly sliced |
INSTRUCTIONS
Bring cider, cranberries, sugar, cinnamon sticks, cloves and allspice
to boil in 2-quart non-aluminum saucepan. Reduce heat to simmer and
cook uncovered, about 15 minutes. Add orange slices. Simmer 5
minutes. Pour mixture through fine mesh sieve. Let cool to room
temperature, then chill. Divide among 3 ice cube trays. Freeze until
solid, at least 4 hours, up to 1 week. Let ice cube trays rest at
room temperature until cubes just begin to loosen around edges, about
8 minutes. Put 6 ice cubes in food processor fitted with metal blade
and process until minced. Transfer to metal bowl and store in freezer
while processing remaining ice cubes. Can be processed several hours
ahead and kept frozen. To serve, stir granita with fork and divide
among chilled bowls. Serve immediately. Yields 6 to 8 servings.
Each of 6 servings: 116 calories, 4 mg sodium, 0 cholesterol, 0 fat,
29 grams carbohydrates, 0 grams protein, 0.67 gram fiber
Recipe Source: Los Angeles Times - 11-22-1998
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.
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