Chilled cranberry soup
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Chilled cranberry soup
  Cranberry    Soups  
Last updated 6/12/2012 1:00:47 AM. Recipe ID 24022. Report a problem with this recipe.
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      Title: Chilled cranberry soup
 Categories: Soups, Entertain
      Yield: 5 servings
 
     12 oz Fresh cranberries (1 bag)
      3 c  Water
  1 1/4 c  Sugar, approximately
      2    Cinnamion sticks
      2    Allspice berries
      2    Whole cloves
      4    Black peppercorns
      1 tb Cornstarch
    1/4 c  Heavy cream
    3/4 c  Dry red wine, or to taste
 
  Pick the cranberries over for stems and rinse in cold water. Combine
  the 3 cups of water, the sugar and the spices in a large saucepan and
  bring to a boil.  Reduce the heat and add the cranberries.  Gently
  simmer the soup for 15 to 20 minutes, or until the cranberies are
  soft and the liquid is well flavored.  If necessary, add additional
  sugar to taste.
  
  Mix the cornstarch with 2 tablespoons of cold water to make a paste.
  Whisk this mixture into the soup and boil for 1 minute.  The soup
  should thicken slightly.  Let the soup cool to room temperature, then
  refrigerate until chilled.  The recipe can be prepared up to 48 hours
  ahead up to this stage.
  
  Just before serving, stir in the heavy cream and wine.  The spices
  can be left in or removed before serving.  Serve the cold cranberry
  soup in chilled glass bowls.  If you like, you can garnish each bowl
  with a dollop of sour cream.
  
  Makes 5 servings.
  
  Per Serving: 285 Calories, 0.6 g Protein, 59 g Carbohydrate, 5 g Fat,
  3 g Saturated Fat, 16 mg Cholesterol, 28 mg Sodium
  
  [THE WASHINGTON POST; November 7, 1990]
  
  Posted by Fred Peters.
 




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Recipe ID 24022 (Apr 03, 2005)

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