Puréed Cranberry Soup

11 35 218
Ingredients Minutes Calories
Prep Cook Servings
10 min 25 min 10
Puréed Cranberry Soup
Health Highlights
Chock full of curative cranberry power, this soup has a gorgeous burgundy color that's perfect for holiday dinners.


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)


  1. 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.

  2. 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.

  3. 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


Meal Type(s)

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