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.