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Cranberry Soup

Cranberry Soup
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Yield: Serves 6-8

The color of strawberry ice cream, this is a versatile soup. If desired, omit club soda and garnish with sour cream and pecans.

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  • 2 oranges
  • 1 tablespoon butter
  • 1-1/2 cups sugar
  • 1 cup sherry
  • 1 pound fresh or frozen cranberries (if cranberries are not available, omit sugar and use a 16-ounce can whole or jellied cranberry sauce)
  • 1 cup dry white wine (dry sauterne)
  • 1 cup cream
  • 1 cup sour cream
  • 1 cup club soda
  • Pecan halves


Peel rind off oranges and cut rind into fine strips. Juice oranges and set juice aside. Melt butter in saucepan. Sauté orange rind for several minutes; do not brown. Add sugar, sherry, and orange juice. Boil uncovered 2 minutes. Add cranberries, cover, and boil 2 more minutes. Uncover and boil 3 minutes longer. Cool and chill. Puree in blender with white wine. Add cream and sour cream and blend 1 minute more. Strain out orange rind and cranberry seeds. Before serving add club soda and mix well. Chill. Garnish with pecan halves.
Updated Friday, September 7th, 2007

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