(from kylerhea’s recipe box)

In early October, when the new crop is harvested, I am eager to enjoy fresh cranberries. This ruby soup, which pairs their tart-sweet flavor with apples and cider, is good with any autumn dinner as a prelude to a pork, venison, or chicken main dish. When fresh cranberries have disappeared, you can make this soup using frozen ones, which helps you serve this antioxidant-loaded fruit right through to spring.
Fast Fact: Cranberries are a North American native, with most of today’s commercial crop grown in Massachusetts and Michigan
Quick Tip: A cast iron frying pan works best for cooking the apple croutons; a non-stick pan slows their browning

Source: Wildberries - link from this page

Serves 4 people



  • 1 tablespoon unsalted butter
  • 1 medium onion, chopped
  • 1 medium carrot, chopped
  • 1 celery rib, chopped
  • 2 cups fresh or frozen cranberries
  • 2 cups fat-free, reduced-sodium chicken broth
  • 12 whole black peppercorns
  • 1 bay leaf
  • 1/4 teaspoon ground cardamom
  • Pinch cayenne pepper
  • 3 cups apple cider
  • Salt and freshly ground pepper
  • 1 medium Golden Delicious apple, peeled and cored
  • 1/4 cup canola oil
  • 1/4 cup finely chopped dill


  1. In a large saucepan over medium heat, melt the butter. Add the onion, carrots, and celery, and sauté until the onions are soft, about 5 minutes. Cover, reduce the heat to medium-low, and cook until the vegetables are very moist, 10 minutes.

  2. Add the cranberries, broth, peppercorns, bay leaf, cardamom, and cayenne. Cover, and simmer the soup until the cranberries and vegetables are very soft, about 30 minutes.

  3. Pour the soup through a strainer set over a bowl, pressing on the solids with the back of a wooden spoon to extract all their juices. Scrape the pulp clinging to the outside of the strainer into the bowl; discard the solids. Rinse out the pot.

  4. Before serving, return the soup to the clean pot. Add the cider, and heat until bubbles appear around the edge of the pot. Season to taste with salt and pepper.

  5. For the garnish, cut the apple into small cubes that are uniform in size so they cook evenly. Heat the oil in a small skillet. Add the apple and fry, turning occasionally, until the cubes are browned on all sides, about 4 minutes. Drain the apple on a paper towel. As they cool, use the side of a spoon to separate the pieces so they do not stick together.

  6. To serve, divide the soup among four bowls. Top each with apple croutons and chopped dill.

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