Recipe - Chilled Cranberry Soup

4 cup Cranberries; fresh
3 cup Water
1 One half cup Sugar
1 Stick (3inches) cinnamon
2 tablespoon Lemon juice
One fourth teaspoon Ground cloves
1 tablespoon Orange peel; finely shredded
Orange peel curl; optional
Mint leaves; optional

From: reggie@netcom.com (Reggie Dwork) (COLLECTION)

Date: Tue, 1 Mar 1994 20:11:48 GMT

Recipe By : Better Homes And Gardens, Dec. 1993

In a 3 qt. saucepan combine cranberries, water, sugar, cinnamon sticks, and
cloves. Bring to boiling; reduce heat. Simmer, uncovered, about 5 min. or
till about half of the 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.

NOTES : Cal. 181, Fat 0.3 g, Carbs 47.8 g, Sodium 5 mg, Dietary Fiber 4.1
g, Protein 0.4 g, CFF 1.2%.

REC.FOOD.RECIPES ARCHIVES

/FRUIT

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