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Name: Chilled Cranberry Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1/4 ts Ground cloves; 1 1/2 c Sugar; 2 tb Lemon juice; Mint leaves optional; 1 3-in stick cinnamon; 1 tb Orange zest finely shredded; 3 c Water; 1 curl Orange zest optional; 4 c Cranberries, fresh

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INGREDIENTS

1/4 ts Ground cloves
1 1/2 c Sugar
2 tb Lemon juice
Mint leaves ; optional
1 3-in stick cinnamon
1 tb Orange zest ; finely shredded
3 c Water
1 curl Orange zest ; optional
4 c Cranberries, fresh

Servings

INSTRUCTIONS

From: reggie@netcom.com (Reggie Dwork) (COLLECTION) Date: Tue, 1 Mar 1994 20:11:48 GMT Recipe By : Better Homes And Gardens, Dec. 1993 In a 3 qt. saucepan combine cranberries, water, sugar, cinnamon sticks, and cloves. Bring to boiling; reduce heat. Simmer, uncovered, about 5 min. or till about half of the cranberries are popped. Remove from heat. Stir in lemon juice and orange peel. Cool. Cover and chill for 4 - 24 hrs. Before serving, remove cinnamon stick. To serve, ladle into soup bowls. If desired, top each serving with orange peel and mint. NOTES : Cal. 181, Fat 0.3 g, Carbs 47.8 g, Sodium 5 mg, Dietary Fiber 4.1 g, Protein 0.4 g, CFF 1.2%. REC.FOOD.RECIPES ARCHIVES /FRUIT From rec.food.cooking archives. Downloaded from G Internet, G Internet.

NOTES

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Chilled Cranberry Soup

1/4 ts Ground cloves
1 1/2 c Sugar
2 tb Lemon juice
 Mint leaves optional
1 3-in stick cinnamon
1 tb Orange zest finely shredded
3 c Water
1 curl Orange zest optional
4 c Cranberries, fresh

From: reggie@netcom.com (Reggie Dwork) (COLLECTION)    Date: Tue, 1 Mar 1994 20:11:48 GMT    Recipe By : Better Homes And Gardens, Dec. 1993    In a 3 qt. saucepan combine cranberries, water, sugar, cinnamon sticks, and  cloves. Bring to boiling; reduce heat. Simmer, uncovered, about 5 min. or  till about half of the cranberries are popped. Remove from heat. Stir in  lemon juice and orange peel. Cool. Cover and chill for 4 - 24 hrs. Before  serving, remove cinnamon stick. To serve, ladle into soup bowls. If  desired, top each serving with orange peel and mint.    NOTES : Cal. 181, Fat 0.3 g, Carbs 47.8 g, Sodium 5 mg, Dietary Fiber 4.1  g, Protein 0.4 g, CFF 1.2%.    REC.FOOD.RECIPES ARCHIVES    /FRUIT    From rec.food.cooking archives.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (217g)
Recipe Makes: 8

Calories: 464
Calories from Fat: 1 (0%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 2.7mg		0 %
Potassium 62.4mg		2 %
Total Carbohydrate 120.3g		35 %
	Dietary Fiber 3g	12 %
	Sugars, other 117.3g
Protein 0.3g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 464

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