Cranberry Soup Recipe - Cooking Index
Cranberry Soup Recipe - Cooking Index
| 1/2 cup | 99g / 3.5oz | Sugar - (to 3/4 cup) |
| 1 lb | 454g / 16oz | Fresh cranberries - (4 cups) |
| 1 lb | 454g / 16oz | Cinnamon stick (large) |
| 2 cups | 474ml | Evaporated skim milk |
| 1/4 cup | 59ml | Plain lowfat yogurt |
| Nutmeg - to taste |
Place cranberries and cinnamon stick in a large saucepan. Add water to level about 1/2 inch above the berries. Heat to a boil at medium heat; reduce heat and simmer until cranberries are very tender and begin to fall apart. Remove cinnamon stick.
Pour cranberry mixture into blender. Puree, slowly adding sugar to taste. Strain. Place cranberry mixture and evaporated milk in saucepan; reheat to just under a boil. Serve hot or cold.
To serve, top with a tablespoon of yogurt and a dash of nutmeg.
This recipe yields ?? servings.
Source:
Lynn Thomas on the http://www.prodigy.net Food BB
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