Best Chilled Cranberry Soup Recipes

CHILLED CRANBERRY SOUP

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.

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.