Chilled Cranberry Soup Recipe

Chilled Cranberry Soup Recipe

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.

Preparation: 15 minutes
Cooking: 25 minutes
Total: 40 minutes



  • 1pkgfresh cranberries
  • 3cupswater
  • 1cupgranulated sugar,plus more if needed
  • ¾cuplight brown sugar,packed
  • 2cinnamon sticks
  • 2allspice berries
  • 2whole cloves
  • 4black peppercorns
  • 1tbspcornstarch
  • ¾cupheavy cream
  • ½cupdry red wine,to taste


  1. Thoroughly rinse the cranberries under running water, shaking to remove excess water.

  2. In a 6-quart pot, combine the water, granulated and brown sugars, the cinnamon, allspice, cloves, and peppercorns.

  3. 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.

  4. Stir to mix the cornstarch mixture and add to the soup, then bring to a boil. Cook, stirring constantly until thickened.

  5. Let cool and then refrigerate until ready to serve. Stir in the whipped cream and wine.

  6. 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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