Chilled Cranberry Soup

READY IN: 10mins
Recipe by Sydney Mike

This recipe comes from the 2004 cookbook, The Joy of Cranberries: The Tangy Red Treat, that I received from my first cookbook swap partner in Zaar! Preparation time does not include the more than 4 hours needed to cool & chill the soup before serving.

Top Review by Kittencal@recipezazz

I have leftover frozen cranberries from the holidays although it states to use fresh the frozen seemed to work fine, this tastes like cranberry sauce only in the form of a soup, loved it thanks for sharing Syd!

Ingredients Nutrition

Directions

  1. In a r4-quart sucepan, mix water, sugar, cinnamon sticks & cloves.
  2. Bring to boil over high heat, then add cranberries & return to a boil.
  3. Reduce heat & cook until cranberries pop, about 5 minutes.
  4. Remove from heat & stir in lemon juice & orange zest.
  5. Cool to room temperature, then chill about 4 hours in the refrigerator.
  6. When ready to serve, top each bowl of soup with a dollop of sour cream.
  7. Refrigerate any leftovers.

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