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.
