Categories: frozen dessert

Ingredients

• 3 1/2 cups fresh orange juice (about 10 oranges)
• 3 Tbsp. fresh lemon juice
• 1/2 cup sugar
• 1 (1/2-inch) slice ginger root, peeled and cut in thirds
• 2 (1/2-inch thick) rounds jalapeno pepper, seeds removed
• 2 cups fresh or frozen cranberries, finely chopped (about 8oz.)
• 3 Tbsp. orange zest
• 1/8 tsp. salt
• 1/4 cup Grand Marnier

Directions

1. Chill a rectangular metal baking pan (15 × 9 × 2-inches) in the freezer.
2. Strain orange and lemon juices through a fine-meshed sieve into a medium saucepan. Add sugar and bring to boil. Remove from heat and add ginger and jalapeno. Stir and let steep 15 minutes.
3. Remove ginger and jalapeno. Add cranberries and bring to a boil, simmer until tender, about 15 minutes. Remove from heat and stir in the orange zest, salt and Grand Marnier. Pour cranberry mixture into a metal bowl; cover and refrigerate 1 hour.
4. Pour into chilled baking pan and freeze until ice crystals form around the sides and bottom of the pan, about 30 minutes. Stir with a fork to loosen the ice crystals. Continue stirring gently until the frozen bits are evenly combined Return to the freezer and repeat this process every 20 minutes until mixture is the uniform consistency of soft crushed ice. It should take about 2 hours.
5. Serve immediately or store in an airtight container in the freezer.

6. makes 2 quarts

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