Puréed Cranberry Soup

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1. Put cranberries in 3-quart saucepan. Add juice, Sugar, cloves, cinnamon, pepper and almond extract, if using. Bring to a boil over medium heat, cover and reduce heat to low. Cook 15 minutes.

2. Put soup in blender, and purée. Strain, put into saucepan and bring to a boil over medium heat. Add cornstarch mixture; stir well. Add dried cranberries, and cook 5 minutes.

3. Serve with dollop of sour cream and sprig of mint for garnish, if using.

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