Chilled Cranberry Soup
4 cup cranberries; fresh
3 cups water
1 1/2 cups sugar
3" stick cinnamon
2 tablespoons lemon juice
1/4 teaspoon ground cloves
1 tablespoon orange peel; finely shredded
1 orange peel; curl optional
mint leaves; optional
In a 3 qt. saucepan combine cranberries, water, sugar, cinnamon sticks, and cloves. Bring to boiling; reduce heat. Simmer, uncovered, about 5 min. until about half of cranberries are popped. Remove from heat. Stir in lemon juice and orange peel. Cool. Cover and chill for 4 - 24 hrs. Before serving, remove cinnamon stick. To serve, ladle into soup bowls. If desired, top each serving with orange peel and mint.
Posted by: Anna Heller <firstname.lastname@example.org>
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