CHILLED CRANBERRY SOUP
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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