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cranberry-soup recipe

Date:    Wed, 01 Dec 93 15:34:11 CST
 From:    mindy.s.mymudes@uwrf.edu
 Chilled Cranberry Soup
 4 cups fresh cranberries, 1 lb.
 3 cups water (not dehydrated)
 1 1/2 cups sugar
 3 inches stick cinnamon
 1/2 tsp ground cloves
 2 tblsp lemon juice
 1 tblsp finely shredded (NO PITH) orange peel
 Orange peel curl, mint (optional-for garnish)
 In a 3 qt saucepan combine cranberries, water, sugar, cinnamon, and cloves.
 Bring to boiling; reduce heat. Simmer uncovered, about 5 min, or until about
 half the berries have popped. Remove from heat, stir in lemon juice and 
 orange peel. Cool. Cover and chill 4 to 24 hours before serving, remove 
 cinnamon stick. To serve, ladle into soup bowls, top with mint and orange
 peel if desires, makes 6-8 3/4 cup side dish servings.
 190n cals, 0 grams of fat, 0 grams cholesterol, 4 mg sodium, 50 g carbos,
 3 grams fiber, 0 gr protein.
 kwvegan vegan