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.
Serves:
Ingredients
- 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
Instructions
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Thoroughly rinse the cranberries under running water, shaking to remove excess water.
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In a 6-quart pot, combine the water, granulated and brown sugars, the cinnamon, allspice, cloves, and peppercorns.
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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.
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Stir to mix the cornstarch mixture and add to the soup, then bring to a boil. Cook, stirring constantly until thickened.
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Let cool and then refrigerate until ready to serve. Stir in the whipped cream and wine.
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Taste and add sugar if needed. Enjoy!
Nutrition
- 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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