Cranberry-Apple Soup
Ingredients
Instructions
- Stir together cranberries, 3 cups water, and cloves in a large saucepan. Bring to a boil; reduce heat and simmer, uncovered, 5 minutes.
- Strain cranberry mixture through a wire-mesh strainer lined with a coffee filter into a bowl; set aside. Meanwhile, combine apple and cinnamon sticks in saucepan; add water to cover. Bring to a boil; reduce heat, and simmer, uncovered, 20 to 25 minutes or until apple is very soft. Drain; discard cinnamon sticks.
- Process apple, 1/2 cup reserved cranberry liquid, and orange rind in a food processor until smooth. Return apple mixture to saucepan; stir in remaining reserved cranberry liquid and sugar. Cook over medium heat until sugar dissolves, stirring often.
- Stir together cornstarch and 2 tablespoons water until smooth. Stir cornstarch mixture into soup. Cook 2 minutes or until soup is slightly thickened. Serve warm or chilled.
- Ladle soup into bowls. Drizzle cream into soup; gently swirl cream with a knife. Top with Cinnamon-Sugar Croutons.
- Note: You can chop cranberries easily by pulsing them 3 or 4 times in a food processor.
Nutrition & Diet Analysis (per serving)
364
kcal
18% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Under 400 cal
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).
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).