Chilled Cranberry Soup

by Karin Calloway
Cranberries are a holiday favorite, and this quick and easy Chilled Cranberry Soup turns just a few ingredients into a yummy starter for a holiday brunch or dinner.

The soup can be made a day ahead and chilled overnight in the refrigerator. Add a dollop of vanilla yogurt to each serving when ready to serve. Make the presentation extra special by pulling through the yogurt with the tip of a pairing knife to create a floating pink poinsettia in each serving.

  • 2 10-ounce bottles cranberry juice cocktail
  • 1 15-ounce can jellied cranberry sauce
  • 1 teaspoon ground cinnamon
  • 1 6-ounce container vanilla yogurt, plus more for garnish
Combine all ingredients in a blender or food processor and puree until smooth. Refrigerate until ready to serve. Garnish each serving with a dollop of yogurt.

Makes 6-8 servings.
Chilled Cranberry Soup

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