Cranberry Soup is Crantastic

Try a Simple Recipe for Those Cranberries You Harvest

I know I promised some great ways to use up those cranberries you’re now harvesting, so I hope you’re ready. Most consumers pass up cranberries in the grocery store. The truth is a lot of us simply don’t know what to do with them. Here’s a tasty recipe to put those cranberries to good use!

Not the Sweetest Berry on the Block

It’s difficult to pop a few cranberries in your mouth just like you would with grapes, so cranberries tend to get overlooked. Hopefully, I can solve that dilemma with a spectacular cranberry soup recipe that is great for a fall evening. Make sure you freeze any excess cranberries you harvest because this recipe will make a great appetizer for a holiday gathering in December.

Make Your Shopping List

This recipe is pretty simple and you already have the cranberries, so you won’t spend a lot of time in the grocery store. You’ll need about 5 cups of cranberry-cherry juice. The cherry adds a nice complementary touch. Apple & Eve and Northland both make great juice blends, so try one of those brands. You’ll also need one cup of table sugar, cornstarch or arrowroot, a dash of cloves, a few pinches of cinnamon, and a sprinkle or two of any other favorite sweet spices you can’t live without.

Get Ready, Get Set, Go

Now that you’ve collected all the needed ingredients, it’s time to get started. Add the juice, sugar, and spices to the cranberries. Bring ingredients to a boil over a low-to-medium heat. Cover your pot and reduce heat. Continue to simmer for 12 to 15 minutes.

Almost There

Now once your mixture is done simmering, you’ll need to transfer it to a blender or food processor and puree. Mix 2 tbs arrowroot or corn starch (your choice) with an equal amount of warm water and stir it into the soup. You can serve this delightful cranberry soup cold or hot depending on your own personal preference. Share and enjoy!

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