Chock full of curative cranberry power, this soup has a gorgeous burgundy color that's perfect for holiday dinners. Both sweet and tart, it's meant as an appetizer — so serve it in small cups, not large bowls. Add sugar to suit your taste.



  • 3 cups fresh or frozen cranberries, rinsed well and stemmed
  • 5 cups organic cherry juice or cran/cherry juice
  • 1 cup granulated sugar or sugar substitute
  • 1/4 tsp. ground cloves
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground white pepper
  • 1 tsp. almond extract, optional
  • 2 Tbs. cornstarch mixed with 2 Tbs. water
  • 1/2 cup dried cranberries
  • 1 1/2 cups low-fat sour cream for garnish, optional
  • 10 small mint sprigs, optional


  1. Put cranberries in 3-quart saucepan. Add juice, sugar, cloves, cinnamon, pepper and almond extract, if using. Bring to a boil over medium heat, cover and reduce heat to low. Cook 15 minutes.
  2. Put soup in blender, and purée. Strain, put into saucepan and bring to a boil over medium heat. Add cornstarch mixture; stir well. Add dried cranberries, and cook 5 minutes.
  3. Serve with dollop of sour cream and sprig of mint for garnish, if using.