Your Oyster Recipe of the Day: Cranberry-Jalapeño Granita.
Chef Laura Zapalowski of Birmingham’s Homewood Gourmet created this sweet, tart, spicy granita as a dessert for Cooking Light. When it came through the Test Kitchens, I took one bite and thought “oyster topping!” This is so refreshing on a cool oyster and the cranberry and lime perfectly complement the briny oyster liquor. I recommend adding a spoonful with a pinch of finely chopped mint to freshly shucked oysters. For folks who love a more fiery flavor, finish each with a paper-thin slice of jalapeño.
Cranberry-Jalapeño Granita
Makes 2 cups (enough to top two dozen oysters)
Ingredients
2 cups cranberry juice cocktail
1/3 cup sugar
4 (5-inch) mint sprigs (about 1/2 ounce)
1 jalapeño pepper, sliced
2 tablespoons fresh lime juice
Directions
- Combine first 4 ingredients in a small saucepan; bring to a boil.
- Cover and remove from heat; let stand 15 minutes.
- Strain cranberry mixture through a fine mesh sieve into an 11 x 7-inch baking dish; discard solids.
- Cool to room temperature; stir in lime juice.
- Cover and freeze for about 45 minutes.
- Stir cranberry mixture every 45 minutes until completely frozen (about 3 hours).
- Remove mixture from freezer; scrape entire mixture with a fork until fluffy.
To Prepare Oysters
Clean and shuck two dozen oysters, keeping them ice cold. Spoon about a tablespoon of granita onto each oyster and serve immediately. If serving smaller, farm-raised oysters, you may want to add a bit less granita to each.
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