This was the fourth course to my 6-course New Year’s Day Dinner party for 8 people. It was the palate cleanser before the main course.
Thanks to the natural pectin in the cranberries, you don’t need any gelatin or agar-agar for this recipe! For the ginger granita, it depends on your ginger threshold and how much you can take. I’m Chinese and have been eating ginger and drinking ginger soups/juice since I was little so I don’t find it all that spicy. If you’re not accustomed to the spiciness of the ginger, you may want to put less freshly juiced ginger and more simple syrup.
For the Cranberry Gelée
- 1 cup sherry
- 1 cup sugar
- 1 TBS juniper berries
- 10 black peppercorns
- 4 cups fresh cranberries (or frozen)
Put the sherry, sugar, juniper berries, and peppercorns into a saucepan and bring to a boil over medium-high heat.
Add the cranberries and return to a boil. Reduce the heat to low and simmer until the cranberries burst and are very soft, about 10 minutes more. Strain the sauce into a bowl through a fine-mesh sieve, and then push the solids through the sieve with a rubber spatula. Stir the thin and thick portions of the strained gelée together.
Transfer to individual ramekins/cups. Cover and refrigerate for a few hours.
For the Ginger Granita
- ½ cup ginger juice
- ½ cup water
- ½ cup sugar
Make simple syrup with the water and sugar then add that to the juiced ginger in a shallow glass pan. Freeze for one hour and scrape the crystallized ginger syrup from the sides of the pan and return to the freezer. Repeat this process every 45 minutes, until completely frozen or for about 4 hours.
Scoop granita crystals onto gelée and serve.