Chilled Cranberry Soup
|Fresh cranberries||4 Cup (64 tbs)|
|Water||3 Cup (48 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Cinnamon stick||3 Inch|
|Ground cloves||1⁄4 Teaspoon|
|Lemon juice||2 Tablespoon|
|Finely shredded orange peel||1 Tablespoon|
1 In a 3-quart saucepan combine cranberries, water, sugar, cinnamon stick, and cloves. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until about half of the cranberries are popped.
2 Remove from heat. Stir in the lemon juice and orange peel. Cool. Cover and chill soup for 4 to 24 hours. Before serving, remove the cinnamon stick.