INGREDIENTS

INSTRUCTIONS

Make the cranberry puree: In a heavy saucepan combine the  cranberries,
the Port, and the sugar and simmer the mixture, stirring  occasionally,
for 7 to 10 minutes, or until the cranberries burst and  the mixture
starts to thicken. In a food processor puree the mixture  and force the
puree through a fine sieve into a bowl, discarding the  solids. The
puree keeps, covered and chilled, for 3 days.  Make the soup: In a
large heavy saucepan cook the onion and the  carrots in the butter over
moderately low heat, stirring  occasionally, until the onion is
softened, add mace, ginger, 1/2  teaspoon of white pepper, squash,
sweet potatoes, and 4 cups of the  broth, and simmer the mixture,
covered, for 30 minutes, or until the  vegetables are very soft. In a
blender or food processor puree the  soup in batches, transferring it
as it is pureed to a saucepan, and  stir in the remaining 2 cups broth,
the additional white pepper, and  salt to taste. The soup keeps,
covered and chilled, for 1 day.  To serve the soup: Reheat the
cranberry puree and spoon it into a  pastry bag fitted with a small
plain tip. (Alternatively, spoon the  puree into a small resealable
plastic bag and cut off the tip of one  corner.) Reheat the soup,
divide it among soup bowls, and pipe about  1 tablespoon of the
cranberry puree decoratively onto each serving.  Yield: About 12 cups,
8 to 12 servings  Recipe by: Cooking Live Show #CL9002  Posted to
MC-Recipe Digest V1 #905 by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Nov 12, 1997

A Message from our Provider:

“God grades on the cross, not the curve.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3336
Calories From Fat: 1717
Total Fat: 194.7g
Cholesterol: 488.1mg
Sodium: 4643.6mg
Potassium: 6836.7mg
Carbohydrates: 381.3g
Fiber: 35g
Sugar: 199g
Protein: 48g