Chilled Cranberry Soup

Servings: 5
Ingredients:

12 oz Fresh cranberries (1 bag)
3 c  Water
1 1/4 c  Sugar, approximately
2    Cinnamion sticks
2    Allspice berries
2    Whole cloves
4    Black peppercorns
1 tb Cornstarch
1/4 c  Heavy cream
3/4 c  Dry red wine, or to taste

Pick the cranberries over for stems and rinse in cold water. Combine the 3
cups of water, the sugar and the spices in a large saucepan and bring to a
boil. Reduce the heat and add the cranberries. Gently simmer the soup for
15 to 20 minutes, or until the cranberies are soft and the liquid is well
flavored. If necessary, add additional sugar to taste.

Mix the cornstarch with 2 tablespoons of cold water to make a paste. Whisk
this mixture into the soup and boil for 1 minute. The soup should thicken
slightly. Let the soup cool to room temperature, then refrigerate until
chilled. The recipe can be prepared up to 48 hours ahead up to this stage.

Just before serving, stir in the heavy cream and wine. The spices can be
left in or removed before serving. Serve the cold cranberry soup in
chilled glass bowls. If you like, you can garnish each bowl with a dollop
of sour cream.

Makes 5 servings.

Per Serving: 285 Calories, 0.6 g Protein, 59 g Carbohydrate, 5 g Fat, 3 g
Saturated Fat, 16 mg Cholesterol, 28 mg Sodium

[THE WASHINGTON POST; November 7, 1990]

Posted by Fred Peters.