Chilled Cranberry Soup

Submitted 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."

 

• Ready In: 10mins
• Ingredients: 8
• Serves: 4

ingredients

• 709.77 ml water
• 354.88 ml granulated sugar
• 2 cinnamon sticks
• 1.23 ml ground cloves
• 946.36 ml fresh cranberries
• 29.58 ml fresh lemon juice
• 14.79 ml orange zest, minced
• 29.57 ml sour cream

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.

Reviews

[Kittencalrecipezazz]

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!

 

[bluemoon downunder]

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.