Chilled Cranberry Soup

“We start serving our very popular chilled soups over the Memorial Day weekend and continue through foliage season. However, we have been known to offer them in the winter too, particularly this favorite.” –The Old Tavern, Grafton, Vermont


2 oranges
1 tablespoon butter
1-1/4 cups sugar
1 cup sherry
1 pound cranberries
1 cup dry sauterne
1 cup light cream
1 cup club soda
1 cup sour cream
16 pecan halves


Squeeze juice from oranges and set aside. Julienne the rinds and saute in butter, but do not let brown. Add sugar, sherry, and reserved orange juice. Boil 2 minutes. Add cranberries, cover, and boil 2 minutes longer. Uncover and continue boiling for 3 additional minutes. Chill overnight. Place in blender and add sauterne and light cream. Blend at moderate speed for 1 minute. Strain and chill well. Before serving add club soda and mix well. Garnish individual servings with a dollop of sour cream and 2 pecan halves.

Cooking & Recipes


Serves 8

Preparation Method

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