Puréed Cranberry Soup

Description
.

Ingredients

 * 3 cups fresh or frozen cranberries, rinsed well and stemmed
 * 5 cups organic cherry juice or cran/cherry juice
 * 1 cup granulated sugar or sugar substitute
 * 1/4 tsp. ground cloves
 * 1 tsp. ground cinnamon
 * 1/4 tsp. ground white pepper
 * 1 tsp. almond extract, optional
 * 2 Tbs. cornstarch mixed with 2 Tbs. water
 * 1/2 cup dried cranberries
 * 1 1/2 cups low-fat sour cream for garnish, optional
 * 10 small mint sprigs, optional

Directions
1. Put cranberries in 3-quart saucepan. Add juice, Sugar, cloves, cinnamon, pepper and almond extract, if using. Bring to a boil over medium heat, cover and reduce heat to low. Cook 15 minutes.

2. Put soup in blender, and purée. Strain, put into saucepan and bring to a boil over medium heat. Add cornstarch mixture; stir well. Add dried cranberries, and cook 5 minutes.

3. Serve with dollop of sour cream and sprig of mint for garnish, if using.