Puréed Cranberry Soup
The color of this soup is a gorgeous burgundy, perfect for a holiday dinner. It’s both slightly sweet and slightly tart, and it’s meant as an appetizer—so serve it in small cups, not large bowls. It’s equally good hot or cold. Add more sugar if you prefer a sweeter taste.
- Put cranberries in 3-quart saucepan. Add juice, sugar, cloves, cinnamon, pepper and almond extract, if using. Bring to a boil over medium heat, cover and reduce heat to low. Cook 15 minutes.
- Put soup in blender, and purée. Strain, put into saucepan and bring to a boil over medium heat. Add cornstarch mixture; stir well. Add dried cranberries, and cook 5 minutes.
- Serve with dollop of sour cream and sprig of mint for garnish, if using.