| 11 | 35 | 218 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 25 min | 10 |
| 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) |
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.
| Fruit | 1.6 |
| Milk Alternative | 0.7 |
