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Prep Time: 3 Minutes Cook Time: 7 Minutes |
Ready In: 10 Minutes Servings: 4 |
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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. 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.
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