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