|Cranberries||1 Cup (16 tbs) (4 Ounce)|
|Celery root||1⁄2 Cup (8 tbs), peeled, trimmed and grated|
|Water||1 Cup (16 tbs)|
|Squeezed orange juice||1 1⁄2 Cup (24 tbs)|
|Ground sage||1⁄8 Teaspoon|
|Port wine||1 Tablespoon|
Put the cranberries, celery root, and 1/2 cup of the water in a saucepan.
Cook for about 10 minutes over medium-low heat, until all the cranberries have burst and are soft enough to mash.
Puree the mixture in a food processor or blender and return the puree to the pan.
Add the remaining 1/2 cup of water, the orange juice, sugar, and sage.
Whisk well and cook over low heat for 10 minutes, uncovered.
Add the port, and cook for 2 minutes longer.
Cover and refrigerate the soup for at least 2 hours, until thoroughly chilled.