Puréed Cranberry Soup
| 11 | 35 | 218 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 25 min | 10 |
Chock full of curative cranberry power, this soup has a gorgeous burgundy color that's perfect for holiday dinners.
Ingredients
| 3 cup | Cranberries (fresh or frozen; rinsed well and stemmed) |
| 5 cup | Tart cherry juice (organic; or cran/cherry juice) |
| 1 cup | Granulated sugar (sugar substitute) |
| 1/4 tsp | Cloves (ground) |
| 1 tsp | Cinnamon (ground) |
| 1/4 tsp | White pepper (ground) |
| 1 tsp | Almond Extract (optional) |
| 2 tbsp | Cornstarch (mixed with 2 Tbs. water) |
| 1/2 cup | Cranberries (dried) |
| 1 1/2 cup | Sour cream, light (for garnish, optional or use plain low fat Greek Yogurt) |
| 1 tsp | Mint, fresh (optional) |
Instructions
Put cranberries in a 3-quart saucepan. Add juice, sugar, cloves, cinnamon, pepper, and almond extract, if using. Bring to a boil over medium heat, cover, and reduce heat to low. Cook for 15 minutes.
Put soup in blender, and purée. Strain and then put into a saucepan and bring to a boil over medium heat. Add cornstarch mixture; stir well. Add dried cranberries, and cook for 5 minutes.
Serve with a dollop of sour cream and top with mint for garnish, if using.
Nutrition Facts
Per Portion
Calories
218
Calories from fat
37
Calories from saturated fat
22.2
Total Fat
4.1 g
Saturated Fat
2.5 g
Trans Fat
0 g
Polyunsaturated Fat
0.2 g
Monounsaturated Fat
1.2 g
Cholesterol
13.0 mg
Sodium
63 mg
Potassium
302 mg
Total Carbohydrate
44 g
Dietary Fiber
1.6 g
Sugars
36 g
Protein
2.5 g
Dietary servings
Per Portion
| Fruit | 1.6 |
| Milk Alternative | 0.7 |
Energy sources
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