Chilled Cranberry ‘Soup’

The Hungarians make great chilled fruit soup for summer time. While most of them using sour cream for any types of fruit soup, I like my cranberry soup with yogurt, heavy cream, of whipped cream instead!

One thing I find it amusing, is that the chilled soup can be served as lunch or even dinner 😛 I like my chilled fruit soup as….dessert hahaha Or whenever I want it, I guess, but as a side dish after main meal 😛

1 bag frozen cranberry (3 cups as per the bag)

2 c water

1 c sugar

2 cinnamon sticks

5-7 cloves

2 tbsp lemon juice (fresh or bottled is fine)

Lemon grated rind, from 1 lemon

Yogurt/heavy cream/whipped cream/sour cream, as much as you like (or at least 1/8 cup)

Add all ingredients into a pot, bring to boil while keep stirring. Turn down heat once cranberries popping, turn down heat and let it simmer for 5 minutes.

Take off from heat, cool to room temperature, then let chill in the fridge for 2-4 H at least (or overnight)

After soup is chilled, it is actually ready to be served as is or with a dollop of yogurt/heavy cream/whipped cream/sour cream, but I prefer to strain them first (you can also blender them using food processor or a blender before straining).

Once strained, then I add the yogurt, just before serving.

The front bowl (the big white), is before I stir mix the yogurt, while the blue bowl is once I stirred the yogurt, and topping another dollop of yogurt 🙂

Enjoy~

SIDE NOTE: You can use the cranberries collected on the strainer for your toast like a jam or even eat it with roasted chicken or turkey, just like Thanksgiving haha!

Print Recipe

Afonyaleves

Chilled Cranberry 'Soup'

Ingredients

• 1 bag frozen cranberry 3 cups as per the bag
• 2 c water
• 1 c sugar
• 2 cinnamon sticks
• 5-7 cloves
• 2 tbsp lemon juice fresh or bottled is fine
• Lemon grated rind from 1 lemon
• Yogurt/heavy cream/whipped cream/sour cream as much as you like (or at least 1/8 cup)

Instructions

• Add all ingredients into a pot, bring to boil while keep stirring. Turn down heat once cranberries popping, turn down heat and let it simmer for 5 minutes.
• Take off from heat, cool to room temperature, then let chill in the fridge for 2-4 H at least (or overnight)
• After soup is chilled, it is actually ready to be served as is or with a dollop of yogurt/heavy cream/whipped cream/sour cream, but I prefer to strain them first (you can also blender them using food processor or a blender before straining).
• Once strained, then I add the yogurt, just before serving.