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Cranberry Soup Recipe
|Cranberries||1 Cup (16 tbs) (4 Ounce)|
|Celery root||1⁄2 Cup (8 tbs), peeled, trimmed and grated|
|Water||1 Cup (16 tbs)|
|Squeezed orange juice||1 1⁄2 Cup (24 tbs)|
|Ground sage||1⁄8 Teaspoon|
|Port wine||1 Tablespoon|
Calories 95 Calories from Fat 3
% Daily Value*
Total Fat 0.3 g0.46%
Saturated Fat 0.05 g0.26%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 21.2 mg0.9%
Total Carbohydrates 23 g7.5%
Dietary Fiber 1.9 g7.5%
Sugars 16.8 g
Protein 1 g2.1%
Vitamin A 4.2% Vitamin C 86.3%
Calcium 2.4% Iron 2.5%
*Based on a 2000 Calorie diet
Cook for about 10 minutes over medium-low heat, until all the cranberries have burst and are soft enough to mash.
Puree the mixture in a food processor or blender and return the puree to the pan.
Add the remaining 1/2 cup of water, the orange juice, sugar, and sage.
Whisk well and cook over low heat for 10 minutes, uncovered.
Add the port, and cook for 2 minutes longer.
Cover and refrigerate the soup for at least 2 hours, until thoroughly chilled.