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Cranberry Granita in Almond Cookie Cups

TINA EVANS
Yield 12 servings (serving size: 1/3 cup granita and 1 cookie cup)

Ingredients

  • 1 1/2 cups sugar
  • 3 cups water
  • 2 cups cranberries
  • 1/2 cup fresh orange juice
  • 1/4 cup fresh lemon juice
  • Almond Cookie Cups
  • Mint sprigs (optional)

Nutrition Information

  • calories 218
  • caloriesfromfat 23 %
  • fat 5.5 g
  • satfat 0.9 g
  • monofat 2.7 g
  • polyfat 1.7 g
  • protein 2.1 g
  • carbohydrate 41.5 g
  • fiber 0.7 g
  • cholesterol 0.0 mg
  • iron 0.4 mg
  • sodium 59 mg
  • calcium 13 mg

How to Make It

  1. Combine sugar and water in a medium saucepan, and stir well. Bring to a boil, and cook 1 minute or until sugar dissolves, stirring constantly. Let sugar syrup cool completely.

  2. Combine cranberries and juices in a food processor, and process until pureed. Combine pureed mixture and cooled sugar syrup in a 13 x 9-inch baking dish; stir well. Cover and freeze at least 8 hours or until firm.

  3. Remove mixture from freezer; scrape entire mixture with the tines of a fork until fluffy. Serve in Almond Cookie Cups. Garnish with mint sprigs, if desired.