Cranberry Soup


2 oranges
1 tablespoon butter
1-1/2 cups sugar
1 cup sherry
1 pound fresh or frozen cranberries (if cranberries are not available, omit sugar and use a 16-ounce can whole or jellied cranberry sauce)
1 cup dry white wine (dry sauterne)
1 cup cream
1 cup sour cream
1 cup club soda
Pecan halves


Peel rind off oranges and cut rind into fine strips. Juice oranges and set juice aside. Melt butter in saucepan. Saute orange rind for several minutes; do not brown. Add sugar, sherry, and orange juice. Boil uncovered 2 minutes. Add cranberries, cover, and boil 2 more minutes. Uncover and boil 3 minutes longer. Cool and chill. Puree in blender with white wine. Add cream and sour cream and blend 1 minute more. Strain out orange rind and cranberry seeds. Before serving add club soda and mix well. Chill. Garnish with pecan halves.


Serves 6-8


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