Chilled Cranberry Soup Recipe
Ingredients
| Cranberries | 4 Cup (16 tbs) | |
| Water | 3 Cup (16 tbs) | |
| Sugar | 1 1/2 Cup (16 tbs) | |
| Cinnamon stick | 3 Inch | |
| Ground cloves | 1/4 Teaspoon | |
| Lemon juice | 2 Tablespoon | |
| Orange peel | 1 Tablespoon, finely shredded | |
| Mint leaves | 4 |
Directions
1 In a 3-quart saucepan combine cranberries, water, sugar, cinnamon stick, and cloves. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until about half of the cranberries are popped.
2 Remove from heat. Stir in the lemon juice and orange peel. Cool. Cover and chill soup for 4 to 24 hours. Before serving, remove the cinnamon stick.
2 Remove from heat. Stir in the lemon juice and orange peel. Cool. Cover and chill soup for 4 to 24 hours. Before serving, remove the cinnamon stick.
Chef
