Recipe from Staff Meals from Chanterelle
This easy, light dessert soup is a staff natural in the fall when cranberries are plentiful and festive feeligns are running high. We like its tart-sweet flavor and usually serve it with a scoop of vanilla ice cream or lemon or orange sherbet mid-bowl.
1 cinnamon stick (about 3 inches)
6 whole cloves
1 piece (1 inch) fresh ginger, peeled
4 long strips of lemon zest, 1/2 inch wide (peeled using a vegetable peeler)
Tie the above ingredients into a piece of cheescloth. Or place in the pot and make sure to remove then before straining mixture.
2 cups sugar
2 cups water
2 packages (12 oz each) fresh or frozen cranberries
3 tablespoons fresh lemon juice, or to taste
Place sugar, spice bundle, and water in a medium saucepan and bring to a boil over medium-high heat. Boil, stirring constantly, to dissolve the sugar.
Add the cranberries and bring the mixture to a boil. Then reduce the heat to medium and cook until the berries begin to burst, 3-5 minutes. Remove the pan from the heat; you don't want the soup to get too thick.
Let the berries sit for 15 minutes, then strain them through a fine mesh sieve (strainer) into a medium bowl. Press down on the berries as you strain them to release all their juices. Discard the pressed berries (Bean and I actually have been stirring the berries into homemade plain yogurt as a treat!).
You should have about 3 cups of "juice", taste and add fresh lemon juice a tablespoon at a time to get just the right balance of flavors. Cover the bowl and refrigerate to chill the cranberry soup.
When you're ready to serve, pour the soup into shallow bowls (this soup is rich) and float ice cream or sherbet in the middle.