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Chilled Cranberry Soup

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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.”
READY IN:
10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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