alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Sweet and Tart Cranberry Soup

    Share

    Sweet and Tart Cranberry Soup

    This fetching soup is a bright addition to a Thanksgiving meal. As it’s on the tart side, it is best served hot in half-cup portions. If using cranberry juice instead of cherry, you may need to increase sugar levels to balance out the tartness.

    Advertisement

    2 cups (500 mL) fresh or frozen cranberries
    2 1/2 cups (625 mL) black cherry or cranberry juice
    1/3 cup (80 mL) demerara or other raw style sugar
    1/2 tsp (2 mL) cinnamon
    1/4 tsp (1 mL) ground ginger
    1/8 tsp (0.5 mL) ground cloves
    1/8 tsp (0.5 mL) ground pepper, preferably white
    3/4 tsp (4 mL) almond extract
    1/2 cup (125 mL) low-fat plain Greek yogourt
    Zest of 1 orange

    In large saucepan bring cranberries, cherry juice, 1 cup (250 mL) water, sugar, cinnamon, ginger, cloves, pepper, and almond extract to a boil. Reduce heat and simmer covered for 15 minutes.

    Carefully purée soup in blender. Strain in fine sieve, return to saucepan, and bring to a boil. Simmer for 5 minutes.

    Divide among serving bowls and top with Greek yogourt and orange zest.

    Serves 8.

    Each serving contains: 81 calories; 2 g protein; 0 g total fat (0 g sat. fat, 0 g trans fat); 19 g carbohydrates; 1 g fibre; 4 mg sodium

    Source: "Cranberries + Carrots," alive #348, October 2011

    Advertisement

    Sweet and Tart Cranberry Soup

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.