Recipe by Annisette
This is a beautiful soup that I make for special occassions. It makes the house smell wonderful while it's cooking, too. This is meant to be served as an appetizer, so serve it in small cups. NOT in large bowls, or it will be too much of a good thing. Can be served hot or cold, but I prefer it hot. From Nov 2005 VT
Top Review by evelyn/athens
I scaled this to 3 servings which actually worked really well. Using 1 cup frozen cranberries and 1 1/2 cups cherry juice. This was so flavourful and spicy. I made this up earlier in the morning and did serve at room temperature. The 3 servings was a small cupful for the 4 of us (the kids and myself) and we accompanied it with grilled cheese sandwiches - really an inspired combo.
- 3 cups cranberries, rinsed and stemmed (fresh or frozen)
- 5 cups cherry juice (or cran-cherry juice)
- 1 cup granulated sugar or 1 cup sugar substitute
- 1⁄4 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon white pepper
- 1 teaspoon almond extract (optional)
- 2 tablespoons cornstarch (mixed with 2 tablespoons water)
- 1⁄2 cup dried cranberries
- 1 1⁄2 cups low-fat sour cream (optional)
- 10 small mint sprigs (optional)
Directions See How It's Made
- In 3 quart saucepan, add cranberries, juice, sugar, cloves, cinnamon, pepper, and almond extract.
- Bring to boil over medium heat. Cover pot and reduce heat to low. Cook 15 minutes.
- Puree the soup in a blender. (I just use my hand blender right in the pot).
- Strain soup, and pour it back into the saucepan.
- Bring to boil over medium heat.
- Add the cornstarch/water mixture and stir well, until the soup thickens.
- Add dried cranberries and cook 5 more minutes.
- Serve with dollop of sour cream and mint sprig for garnish, if desired.