| 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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