Cranberry & Apple Soup

  • This fruit soup is is both refreshing and warming in the winter.
  • Do not make it too sweet – it needs to be slightly tart.
  • Just like other soups this is served as a first course.
  • This soup is delicious served hot.
  • *
  • Although not traditional I think it could be super for Wigilia (Christmas Eve).

Ingredients

  • 300g cranberries
  • 2 large cooking apples
  • 100g granulated sugar
  • 2 tablespoons of potato flour or cornflour
  • Small cinnamon stick
  • 8 cloves or allspice grains
  • 1 – 1.5 litres of water
  • *
  • Little sponge cakes  to serve

Method

  • Put the water and spices into a large saucepan.
  • put the cranberries into the pan.
  • Peel and core the apples, chop into large pieces and add them to the pan.
  • Bring to the boil then simmer with a lid on the pan till the fruits are very soft.
  • Remove the spices.
  • Leave to cool a little and purée the liquid.
  • You will find there is a lot of foam and cranberry skins on the top – remove these with a slotted spoon.
  • You might want to sieve the remaining liquid through a sieve.
  • Add the sugar to the liquid and bring to the boil.
  • Mix the potato flour with a little water.
  • Add this to the soup.
  • Bring to the boil, stirring gently.
  • Simmer and stir until the soup thickens.
  • Serve with little sponge cakes.

Alfred Meakin – Midwinter – Spanish Garden soup dishes from the 1960s.

Published by

jadwiga49hjk

I love cooking and baking. I love trying out new recipes and currently am trying out many old favourites from my Polish cookbooks and family recipes. I am trying out many variations, often to make them easier but still delicious. I collect glass cake stands and china tableware, mainly tea plates, jugs and serving dishes, many of which I use on a daily basis. They are an eclectic mixture from the 20th & 21st century.

2 thoughts on “Cranberry & Apple Soup”

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