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Sweet and Tart Cranberry Soup

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    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.

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    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

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    Sweet and Tart Cranberry Soup

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