Let the celebration begin!
I love this time of the year! It represents faith, family, food and many wonderful memories.
For the next several weeks I will be posting some of my favorite recipes and holiday traditions. I hope you will find great encouragement and inspiration to make this time of the year a season of joy, hope and yes delicious food!
I’ve served this fruity soup to kick off holiday dinners for many years now. It’s cool, refreshing, and festive. Best of all, it can be made days ahead and served directly from the refrigerator.
4 cups fresh cranberries
3 cups water
1½ cups sugar
4 inches stick cinnamon
¼ tsp. ground cloves
½ tsp. allspice
2 Tbsp. lemon juice
1 Tbsp. finely shredded lemon peel
1 Tbsp. finely shredded orange peel
2 large cans mandarin oranges—1 for soup and 1 for garnish
Mint leaves
In a 3-quart saucepan, combine cranberries, water, sugar, cinnamon sticks, cloves, and allspice and bring to boil. Reduce heat and simmer uncovered about 5 minutes or until about half of the cranberries are popped. Remove from heat. Stir in lemon juice, lemon peel, orange peel, and 1 can mandarin oranges, drained. Cool. Cover and chill 4 to 24 hours. To serve, ladle into soup bowls. Top each serving with mandarin oranges in flower/star shape with a mint leaf in the center. Makes 6 to 8 side-dish servings.
From The Christmas Kitchen a Gathering Place for Making Memories by Tammy Maltby and Anne Chrstian Buchanan. All rights reserved.
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