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Title: Chilled Cranberry Soup
Categories: Soup
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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