Cold cranberry soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 24 | ounces | Bottle cranberry cocktail |
| 1 | cup | Cranberry sauce |
| 1 | cup | Dry red wine |
| 2 | eaches | 2-inch cinnamon sticks |
| Sour cream | ||
Directions
Combine all ingredients, except sour cream, in a large saucepan.
Bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes, to develop flavours. Refrigerate at least until cold. Then remove cinnamon sticks. Store in the refrigerator until ready to serve. Serve in small soup bowls, or demitasse cups with a small dollop ofsour cream on top. Makes 4 cups. Origin: Chatelaine Magazine, December 1989. Shared by: Sharon Stevens, Dec/94.
Submitted By SHARON STEVENS On 12-19-94