| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Soup | 8 | Servings | ||
INGREDIENTS
| 4 | c | Cranberries; fresh |
| 3 | c | Water |
| 1 1/2 | c | Sugar |
| 1 | Stick (3-inches) cinnamon | |
| 2 | tb | Lemon juice |
| 1/4 | ts | Ground cloves |
| 1 | tb | Orange peel; finely shredded |
| Orange peel curl; optional | ||
| Mint leaves; optional |
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 Glen's MM Recipe Archive, http://www.erols.com/hosey.
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