The holidays are the perfect time for many delicious fall and wintery eats: pumpkin pie, apple crisp, and cranberry soup are a few of our favorites! With the #emptybowls event fast approaching, we decided to bring one of our favorite fall recipes back into action - puréed cranberry soup. This soup is both slightly sweet and cranberry tart, and a perfect appetizer to warm you up on a chilly day. Note: we reduce the sugar amount out of personal preference, but feel free to add more if it's your taste!
3 cups fresh or frozen cranberries, rinsed well and stemmed
5 cups organic cherry juice or cranberry/cherry juice
1 cup granulated sugar or sugar substitute (we like to use coconut sugar)
1/4 tsp. ground cloves
1 tsp. ground cinnamon
1/4 tsp. ground white pepper
1 tsp. almond extract, optional
3/4 cup cabernet sauvignon
2 Tbs. cornstarch mixed with 2 Tbs. water
1 1/2 cups low-fat sour cream for garnish, optional
10 small mint sprigs, optional
Put cranberries in 3-quart saucepan. Add juice, sugar, cloves, cinnamon, pepper, wine, sugar and almond extract, if using. Bring to a boil over medium heat, cover and reduce heat to low. Cook 15 minutes.
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.
Serve with dollop of sour cream and sprig of mint for garnish, if using.
We hope you enjoy this delicious soup as much as we do! If you have a recipe you want to share with us, let us know! We look forward to filling our recipe book with everyone's family favorites.