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
Academics have tracked the existence of recipes far back into the far past, certainly as far back into history as the early Egyptians, and possibly even further. However, generally, these early recipes were just primitive pictorial recipes for preparing food.
Fascinatingly, the oldest recipe found, according to experts are some clay tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `exhilarated, wonderful and blissful`. Progressing into The time of the roman empire around 25BC a man called Apicius compiled a collection of scripts describing recipes prepared by the Romans. In his scrolls, he tells us how the roman meals were split into starters, main meal and afters, a style of dining still practiced today. Additionally, he informs us how the Roman cooks used a wide range of spices, including many that are still in use today like thyme, mint and asafoetida. Over the following few centuries, the wealthy families of the West competed with each other to offer the most extravagent banquests, and as a result cooks and their recipes became highly prized. Notwithstanding that, it was during the 19th century that cooking and recipe collections became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to assembling, testing, and recording recipes to allow everyone to enjoy them. When we get to the 1900s, cooking books were in great demand, as a result of increased literacy, people having more free time and disposable income. |
We hope you enjoy this Chilled Cranberry Soup recipe.
