Cranberry Granita with Orange Whipped Cream
Cranberry Granita with Orange Whipped Cream is a gluten free dessert. This recipe makes 6 servings with 328 calories, 1g of protein, and 11g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 4 hours and 20 minutes. If you have cranberry juice cocktail, whipping cream, orange peel, and a few other ingredients on hand, you can make it.
Bring cranberry juice, 1/2 cup sugar, and cloves to boil in small saucepan, stirring often; set aside. Puree cranberry sauce in processor; add juice mixture and puree.
Pour mixture into 8x8-inch baking dish; freeze until firm, at least 4 hours.
Boil orange juice and 2 tablespoons sugar in small saucepan until reduced to 1/4 cup, stirring occasionally, about 4 minutes.
Mix in peel. Cool orange syrup.
Whisk cream and 3 tablespoons orange syrup in medium bowl to soft peaks. Scrape tines of fork across frozen cranberry mixture, forming flakes. Mound generous 1/2 cup granita to 1 side in each of 6 glasses. Mound 1/4 cup whipped cream on opposite sides.
Drizzle remaining orange syrup over cream in each.