Cranberry Herbal Tea Granita Recipes

Steps:

• Insert cloves into peel of orange slice. In 2-quart saucepan, heat water, sugar, cinnamon and orange slice to boiling, stirring occasionally. Remove from heat; add tea bags. Cover; let steep 5 minutes. Remove tea bags, cinnamon stick and orange slice.
• Stir cranberry and pineapple juices into tea. Pour into 2-quart nonmetal bowl or 8-inch square glass baking dish. Cover; freeze about 2 hours or until partially frozen. Stir with fork or wire whisk. Cover; freeze 3 hours longer, stirring every 30 minutes and breaking up any large chunks.
• Remove granita from freezer 20 minutes before serving. Spoon into stemmed glasses. Garnish with fruit and cookies.

Steps:

• Add an extra course to your Christmas dinner -- all you need is a bottle of juice! To make this cranberry granita, pour 4 cups cranberry juice into a 9-inch square metal baking dish and freeze, scraping with a fork every 30 minutes, until frozen, about 3 hours. Spoon into small bowls, top with frozen cranberries and serve between dinner and dessert.

Steps:

• Place the water, cranberries and sugar into a small saucepan, set over medium-high heat and simmer until the berries begin to pop, approximately 7 minutes. Remove from the heat. Puree with a stick blender, blender or food processor, for 1 minute. Pass the mixture through a fine mesh strainer directly into a metal 13 by 9-inch pan. Do not press on the skins. Simply allow the juice to drip through the strainer. Add the zest and stir to combine. Place in the freezer until set, at least 6 hours and up to overnight. Once frozen, scrape the mixture with a fork to create a shaved ice texture. Serve immediately.

Steps:

• Put the cranberries, water, sugar, and orange juice in a medium, nonreactive saucepan and bring to a boil. Cover, remove from the heat, and let stand for 30 minutes.
• Purée the mixture in a blender or food processor until smooth, then press through a mesh strainer to remove the bits of cranberry skin. Freeze according to the instructions for freezing granita on page 145.
• Serve with Tangerine Sorbet (page 119) or spicy Cinnamon Ice Cream (page 38).

Steps:

• Place a 2-quart shallow baking dish in the freezer. In a medium saucepan, bring sugar and orange juice to a boil over medium-high heat, stirring, until sugar dissolves, about 2 minutes. Remove from heat. Stir in cranberry and lemon juice, zest, and a pinch of salt.
• In a fine-mesh strainer set over cranberry mixture, press ginger with a spoon to release juice (discard solids). Stir to combine.
• Pour mixture into baking dish. Freeze until solid, at least 6 hours or overnight. Mash with a fork to break granita into small crystals. Cover; freeze until ready to serve.

Steps:

• Dr. Ghosh: Dry mouth can be the result of chemotherapy, certain medications or radiation treatment. Neglecting symptoms of dry mouth can lead to developing painful mouth sores, dental problems and changes in taste sensation.To improve dry mouth:Drink at least eight to ten glasses of fluid each day.Avoid citrus fruits and dry foods.Rinse your mouth every few hours.Suck on hard candy, especially sour candy.Keep your lips moist.Try very sour or very sweet foods and beverages, such as lemonade or cranberry juice these foods will cause more saliva to flow. (If you have a tender mouth or sore throat, though, sweet or sour foods can make that worse.)From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Combine 4 cups cranberries and next 4 ingredients in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Remove from heat, cover, and let steep 30 minutes. Working in batches, puree mixture in processor. Strain puree into large bowl, pressing to extract as much liquid as possible.
• Pour strained puree into 15x10x2-inch dish. Freeze 45 minutes. Using fork, stir to blend in any frozen portions. Freeze until granita has uniform slushy consistency, stirring every 45 minutes to incorporate frozen portions, about 5 hours. Cover and keep frozen up to 1 day.
• Using fork tines, scrape granita, forming icy flakes. Spoon into goblets. Garnish with cranberries and mint sprigs.

Steps:

• 1. Insert cloves into peel of orange slice. Heat water, sugar, cinnamon and orange slice to boiling in 2-quart saucepan, stirring occasionally remove from heat. Add tea bags cover and let steep 5 minutes. Remove tea bags, cinnamon stick and orange slice.2. Stir cranberry and pineapple juices into tea. Pour into 2-quart nonmental bowl or square baking dish, 8x8x2 inches. Cover and freeze about 2 hours or until partially frozen. Stir with fork or wire whisk. Cover and freeze 3 hours or overnight.3. Remove granita from freezer 20 minutes before serving. Scrape surface with fork and spoon into glasses. Garnish with fruit and cookies."Try this zesty cranberry ice to whet your whistle and lessen symptoms of dry mouth." ---Dr. GhoshNUTRITION FACTS: High in vitamin C low fiber1 Serving: Calories 145 (Calories from Fat 0) Fat 0g (Saturated 0g) Cholesterol 0mg Sodium 5mg Potassium 110mg Carbohydrate 36g (Dietary Fiber 0g) Protein 0g %DAILY VALUE: Vitamin A 0% Vitamin C 36% Calcium 2% Iron 2% Folic Acid 4% Magnesium 2% DIET EXCHANGES: 2 ½ FruitHelpful For These Side Effects: (n), (m)From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• In a large pot, combine water and cranberries. Bring to a boil, reduce heat, and simmer for 30 minutes. Add sugar, orange juice, lemon juice, cloves and cinnamon sticks. Cover, and steep for 1 hour.

Steps:

• Add all the ingredients to a saucepan; bring to a simmer over medium-high heat, stirring just until the sugar dissolves.
• Decrease heat and simmer until the berries have softened, about 10 minutes.
• Cover and cool off the heat for 30 minutes.
• Pour the contents of the pan into a large blender; puree until smooth.
• Strain through a fine-mesh sieve into a 13x9 inch baking pan, pushing the solids against the mesh with the back of a wooden spoon.
• Freeze the mixture in the pan on the floor of the freezer for about 3 hours, stirring about every 20 minutes with a fork to break up the ice crystals and distribute them evenly throughout the pan.
• After the mixture has frozen but is not yet fully firm, cover it tightly with plastic wrap; the granita will keep this way for up to 3 weeks.
• Scrape the surface of the granita with a fork to produces lots of shaved ice crystals, scoop these into individual cups or glasses for serving.
• *Spiced Cranberry Granita: add 1 teaspoon ground cinnamon, ¼ t. ground mace, and ¼ t. grated nutmeg to the pan before you set the mixture aside to cool for 20 minutes; proceed as directed.