Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Chilled Cranberry Soup Recipe
    Lost? Site Map

    Chilled Cranberry Soup

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    3 mins

    7 mins

    Sydney Mike's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on January 10, 2009

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 04, 2009

      55

      What a wonderful blend of flavours! And a fantastic recipe for really hot weather - both to make and to enjoy. Minimal effort and so, so delicious. I was unable to get hold of fresh cranberries so used frozen cranberries and I used my favourite creamy Greek yoghurt on top. Thank you so much for sharing this recipe, Sydney! Made for PRMR.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Chilled Cranberry Soup

    Serving Size: 1 (369 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 353.0
     
    Calories from Fat 14
    23%
    Total Fat 1.6 g
    2%
    Saturated Fat 0.9 g
    4%
    Cholesterol 3.1 mg
    1%
    Sodium 9.7 mg
    0%
    Total Carbohydrate 87.9 g
    29%
    Dietary Fiber 4.6 g
    18%
    Sugars 78.9 g
    315%
    Protein 0.6 g
    1%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes