Best Chilled Cranberry Soup Recipes

CHILLED CRANBERRY SOUP

Chilled Cranberry Soup image

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.

Provided by Sydney Mike

Categories Berries

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

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

Steps:

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

Nutrition Facts : Calories 353.1, Fat 1.7, SaturatedFat 1, Cholesterol 3.2, Sodium 9.7, Carbohydrate 88, Fiber 4.6, Sugar 79, Protein 0.7

CHILLED CRANBERRY SOUP

CHILLED CRANBERRY SOUP image

Categories Fruit

Number Of Ingredients 12

Ingredients

1 tbsp cornstarch
2 tbsp cold water
12-ounce package fresh cranberries
3 cups water
1 cup sugar
3/4 cup packed light brown sugar
2 cinnamon sticks
2 allspice berries
2 whole cloves
4 black peppercorns
3/4 cup heavy cream, whipped to soft peaks
1/2 cup dry red wine

Steps:

Ina cup, blend the cornstarch and water. Set aside. Thoroughly rinse the cranberries under running water, shaking to remove excess water. In a 6-quart pot, combine the 3 cups of water, two sugars, cinnamon, allspice, cloves, and peppercorns. Bring to a boil. Then reduce to a simmer, add the cranberries, and cook, stirring occasionally, for about 15 minutes, or until the berries are tender. Stir in the cornstarch mixture, bring to a boil, and cook, stirring constantly, until thickened. Turn off the heat, chill slightly, and then refrigerate until ready to serve. When ready, stir in the whipped cream and wine, adjust the flavor for sweetness, and serve.

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