How To Make Chilled Cranberry Soup
Make a rich and tart accompaniment to your Thanksgiving meal with this fall-spiced, creamy cranberry soup! A tasteful side that levels up any savory dish.
Thoroughly rinse the cranberries under running water, shaking to remove excess water.
In a 6-quart pot, combine the water, granulated and brown sugars, the cinnamon, allspice, cloves, and peppercorns.
Bring to a boil. Reduce to a simmer, add the cranberries, and cook, stirring occasionally for about 15 minutes or until the berries are tender.
Stir to mix the cornstarch mixture and add to the soup, then bring to a boil. Cook, stirring constantly until thickened.
Let cool and then refrigerate until ready to serve. Stir in the whipped cream and wine.
Taste and add sugar if needed. Enjoy!
- Calories: 529.17kcal
- Fat: 16.74g
- Saturated Fat: 10.32g
- Trans Fat: 0.00g
- Monounsaturated Fat: 4.80g
- Polyunsaturated Fat: 0.69g
- Carbohydrates: 92.85g
- Fiber: 4.93g
- Sugar: 81.17g
- Protein: 1.45g
- Cholesterol: 61.14mg
- Sodium: 36.37mg
- Calcium: 87.71mg
- Potassium: 200.59mg
- Iron: 0.80mg
- Vitamin A: 186.50µg
- Vitamin C: 12.00mg
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