Chilled Cranberry Soup

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: 10 mins
• Serves: 4

Ingredients

• 3  cups water
• 1 1⁄2 cups granulated sugar
• 2  cinnamon sticks
• 1⁄4 teaspoon ground cloves
• 4  cups fresh cranberries
• 2  tablespoons fresh lemon juice
• 1  tablespoon orange zest, minced
• 1⁄8 cup 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.