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.
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.
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