Chilled Cranberry Soup
A refreshing chilled cranberry soup with tart cranberries, citrus zest, and warming spices, perfect for summer gatherings or holiday celebrations seeking a fruity, flavorful starter.
Ingredients
Instructions
- In a 3-quart saucepan, combine cranberries, water, sugar, cinnamon stick, and cloves.
- Bring to boiling; reduce heat.
- Simmer, uncovered, about 5 minutes or until about half of the cranberries are popped.
- Remove from heat.
- Stir in lemon juice and orange peel.
- Cool the mixture.
- Cover and chill for 4 to 24 hours.
- Before serving, remove the cinnamon stick.
Tips & Substitutions
To enhance the flavor, consider using fresh orange juice instead of lemon juice. For a sweeter profile, you can substitute half of the sugar with honey or maple syrup. If you prefer a thicker soup, blend a portion of the cranberries before chilling. This chilled cranberry soup is also delicious served with a dollop of whipped cream or yogurt on top for added creaminess.
Serving Suggestions
Serve the chilled cranberry soup in small bowls or cups as a refreshing starter or dessert. It pairs beautifully with a light salad or can be enjoyed alongside a slice of Dried Apple Cake for a delightful contrast. Garnish with an orange peel curl for an elegant touch, and consider serving it at holiday gatherings for a festive touch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will deepen as it sits. If you want to freeze the soup, pour it into freezer-safe containers, leaving some space for expansion, and consume within 3 months. Thaw in the refrigerator overnight before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Chilled Cranberry Soup contains roughly 323 calories, with 5g protein, 70g carbohydrates, and 5g fat. It is an excellent source of vitamin C (155% of the Daily Value) and dietary fiber (49% of the Daily Value), and a good source of calcium and potassium. It also contributes 14g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen cranberries instead of fresh?
Yes, frozen cranberries work well in this recipe. Just make sure to thaw them before cooking. You might need to adjust the sugar depending on the tartness of the frozen cranberries.
Is it possible to make this soup vegan?
Absolutely! This recipe is already vegan-friendly as it uses plant-based ingredients. Just ensure that any garnishes like whipped cream are also vegan, or substitute with coconut cream for a dairy-free option.
How do I adjust the sweetness of the soup?
You can easily adjust the sweetness by adding more or less sugar while cooking. Start with the recommended amount and taste before chilling. If you prefer it sweeter, gradually add additional sugar or a natural sweetener like agave syrup until you reach your desired taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).