Chilled Cranberry Soup

1. 1

   In a r4-quart sucepan, mix water, sugar, cinnamon sticks & cloves.

2. 2

   Bring to boil over high heat, then add cranberries & return to a boil.

3. 3

   Reduce heat & cook until cranberries pop, about 5 minutes.

4. 4

   Remove from heat & stir in lemon juice & orange zest.

5. 5

   Cool to room temperature, then chill about 4 hours in the refrigerator.

6. 6

   When ready to serve, top each bowl of soup with a dollop of sour cream.

7. 7

   Refrigerate any leftovers.

* Per serving · 4 servings · Values may vary.

No additional tips available.