Wishing you a very Merry Christmas
Whether you serve it hot or cold, the complex sweet-tart-spicy flavor of this cranberry soup will begin any meal on a good note.
1 pound fresh cranberries (4 cups)
1 4 inch cinnamon stick
1/2 cup sugar or less, depending on tartness of cranberries
2 cups evaporated skim milk
1/4 cup plain lowfat yogurt
Place cranberries and 4-inch cinnamon stick in large saucepan.
Add water to level about 1/2 inch above the berries. Heat to a boil at medium heat; reduce heat and simmer until cranberries are very tender and begin to fall apart. Remove cinnamon stick.
Pour cranberry mixture into blender. Puree, slowly adding sugar to taste. Strain.
Place cranberry mixture and evaporated milk in saucepan; reheat to just under a boil. Serve hot or cold. To serve, top with a tablespoon of yogurt and a dash of nutmeg.
Recipe makes 4 servings
Calories: 230; Fat: 1g; Carbohydrates: 51g; Cholesterol: 6mg; Sodium: 182mg; Protein: 11g; Fiber: 6g; Exchanges: 1-1/2 Starch, 2 Fruit
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