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Chilled Cranberry 'Soup'


  • 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.