Introduction: Chilled Cranberry 'Soup'

Picture of Chilled Cranberry 'Soup'

The Hungarians make great chilled fruit soup for summer time. While most of them using sour cream for any types of fruit soup, I like my cranberry soup with yogurt, heavy cream, of whipped cream instead!

Step 1: Ingredients and Method

Picture of Ingredients and Method

1 bag frozen cranberry (3 cups as per the bag)

2 c water

1 c sugar

2 cinnamon sticks

5-7 cloves

2 tbsp lemon juice (fresh or bottled is fine)

Lemon grated rind, from 1 lemon

Yogurt/heavy cream/whipped cream/sour cream, as much as you like (or at least 1/8 cup)

Add all ingredients into a pot, bring to boil while keep stirring. Turn down heat once cranberries popping, turn down heat and let it simmer for 5 minutes.

Take off from heat, cool to room temperature, then let chill in the fridge for 2-4 H at least (or overnight)

Step 2: Serving Suggestion

Picture of Serving Suggestion

After soup is chilled, it is actually ready to be served as is or with a dollop of yogurt/heavy cream/whipped cream/sour cream, but I prefer to strain them first (you can also blender them using food processor or a blender before straining).

Once strained, then I add the yogurt, just before serving.

The front bowl (the big white), is before I stir mix the yogurt, while the blue bowl is once I stirred the yogurt, and topping another dollop of yogurt :)


SIDE NOTE: You can use the cranberries collected on the strainer for your toast like a jam or even eat it with roasted chicken or turkey, just like Thanksgiving haha!


Coolloom (author)2015-07-28


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