Ingredients
12 oz fresh cranberries (1 bag)
3 cup water
1 1/4 cup sugar, approximately
2 cinnamion sticks
2 allspice berries
2 whole cloves
4 black peppercorns
1 tbsp cornstarch
1/4 cup heavy cream
3/4 cup dry red wine, or to taste
Directions
Pick the cranberries over for stems and rinse in cold water. Combine
the 3 cups of water, the sugar and the spices in a large saucepan and
bring to a boil. Reduce the heat and add the cranberries. Gently
simmer the soup for 15 to 20 minutes, or until the cranberies are
soft and the liquid is well flavored. If necessary, add additional
sugar to taste.
Mix the cornstarch with 2 tablespoons of cold water to make a paste.
Whisk this mixture into the soup and boil for 1 minute. The soup
should thicken slightly. Let the soup cool to room temperature, then
refrigerate until chilled. The recipe can be prepared up to 48 hours
ahead up to this stage.
Just before serving, stir in the heavy cream and wine. The spices can
be left in or removed before serving. Serve the cold cranberry soup
in chilled glass bowls. If you like, you can garnish each bowl with a
dollop of sour cream.
Makes 5 servings.
Per Serving: 285 Calories, 0.6 g Protein, 59 g Carbohydrate, 5 g Fat,
3 g Saturated Fat, 16 mg Cholesterol, 28 mg Sodium
[THE WASHINGTON POST; November 7, 1990]
Posted by Fred Peters.
Servings: 5 servings
Chilled Cranberry Soup Recipe brought to you by Recipe Ideas
Categories: Cranberry; Fruit; Soup
The History of Recipes
It is quite feasible to trace the history of written cooking instructions back into the distant past, in fact as far back into recorded history as ancient Egypt, and potentially, even further back. Interesting though that is, in the main part, these old cookbooks were just primitive hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the most ancient recipe discovered, according to experts in ancient history are a few ancient tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `exhilarated, wonderful and blissful`. As we move into The time of the romans 25BC a man called Apicius assembled a number of scripts showing how to cook the recipes prepared by his fellow Romans. In his works, he describes how the meals were separated into hors d`oeuvre, main course and dessert, something that is very familiar to us today. Aspicius also recounts how the ancient cooks used a good variety of herbs and spices, including a few that will be familiar to modern cooks like basil, rue and dill. Closer to modern times, there are a couple of books which appeared in the fourteenth century - a book published under the title `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, these are unconnected to the indian food that appears on menues today, but instead recipes for the types of food eaten by the upper classes of that time. Later, in the 15th century, the Crusaders brought back many new foods and herbs from the holy lands, including spices like coriander, parsley, and rosemary. These new foods and tastes prompted a torrent in recipe manuscripts, some of which are kept safe in private collections. By the time we get to the twentieth century, recipe publications were starting to become popular mostly as a result of better eduction, people having increased leisure time and a general increase in wealth. |
We hope you enjoy this Chilled Cranberry Soup recipe.
