Description[]
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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.