Cranberry Soup


Ingredients:
1 pound fresh cranberries (4 cups)
1 large cinnamon stick
1/2 cup sugar or less, depending on tartness of cranberries
2 cups evaporated skim milk
1/4 cup plain lowfat yogurt
Nutmeg

Place cranberries and cinnamon stick in large saucepan. Add water to level about 1/2 inch above the berries. Heat to a boil at medium heat; reduce heat and simmer until cranberries are very tender and begin to fall apart. Remove cinnamon stick.
Pour cranberry mixture into blender. Puree, slowly adding sugar to taste. Strain.
Place cranberry mixture and evaporated milk in saucepan; reheat to just under a boil.
Serve hot or cold. To serve, top with a tablespoon of yogurt and a dash of nutmeg.

Makes 4 Servings.


Blueberry-Cranberry Soup

4 cups water
3 tablespoons quick-cooking tapioca
1/2 cup white sugar
1/4 teaspoon salt
2 sticks cinnamon, 1-1/2 inches long
1 teaspoon grated lemon zest
1/3 cup lemon juice
1-1/2 cups fresh or frozen unsweetened blueberries
1 can (16 ounces) whole-berry cranberry sauce
Sour cream, to garnish

In a medium-size saucepan, combine all the ingredients except the cranberry sauce and sour cream. Over medium-high heat, bring the mixture to a boil, stirring constantly; then reduce the heat and simmer, stirring constantly, for 5 minutes. Remove from the heat and stir in the cranberry sauce. Cover and refrigerate until well chilled. Serve cold, with a dollop of sour cream.

Carrot and Cranberry Soup

8fl.oz. Milk
5 Large Carrots, chopped
4oz Fresh or Frozen Cranberries
32fl.oz. Water
2 tbsp Butter
Salt and White Pepper

Place the milk in a medium saucepan and bring almost to boiling point.
Add the remaining ingredients, bring back to the boil then reduce the heat and simmer for 20 minutes.
Drain off most of the liquid into a jug then mash the remaining solids in the pan with a potato masher.
Gradually add the liquid back to the saucepan, mix well, bring to the boil and serve immediately.

Serves 4-6

Raspberry-Cranberry Soup

2c fresh or frozen cranberries
2c apple juice
1c fresh or frozen unsweetened raspberries - thawed
1c sugar
1 tbsp lemon juice
1/4 tsp ground cinnamon
2c half and half -- divided
1 tbsp cornstarch
Whippping cream, additional raspberries if desired

In a 3-qt. saucepan, bring cranberries and apple juice to a boil. Reduce heat and simmer, uncovered, for 10 minutes. Press through a
sieve; return to the pan. Also press the raspberries through the sieve; discard skins and seeds. Add to cranberry mixture; bring to a boil. Add sugar, lemon juice and cinnamon; remove from the heat. Cool 4 minutes. Stir 1 cup into 1 1/2 cups half and half. Return all to pan; bring to a gentle boil. Mix cornstarch with remaining half and half, and stir into soup. Cook and stir for 2 minutes. Serve hot or chilled.
Garnish with whipped cream and raspberries, if desired.

Serves 4

Chilled Pumpkin-Cranberry Soup

4oz canned pumpkin
1/2c Honey
1c Vanilla Yogurt
Cinnamon
Nutmeg
1oz canned jellied cranberry sauce
2oz 7 up or ginger ale

Add pumpkin, honey, yogurt, and spices in a blender. Mix until smooth, and chill for an hour.
Put cranberry sauce and 7 Up/ginger ale in a skillet, and bring to a boil, mixing until smooth.
Ladle punmkin souip into serving bowl, drizzle cranberry sauce on top.