Sure, cranberries are chock-full of phytonutrients and antioxidants that optimize human health, but frankly, with only five days left until Christmas, who really cares? Time is running short and there are still packages to be wrapped, stockings to stuff and meals to plan.
Knowing that your mind is elsewhere this time of year, one of the FBE elves is sending you a gift: a low-fat, gluten-free, vegetarian Christmas Cranberry Soup recipe. It’s perfect for the holidays, pairs well with pork, poultry or beef, and can be prepared ahead of time.
Serve it hot and chunky or puree when cool and serve it chilled. Sweet, yet tart, and oh-so Chistmassy in color, it makes an elegant and healthful start to your holiday meal.
Leave it to the elves to pull one out of their hat at the eleventh hour.

Christmas Cranberry Soup Recipe

(Adapted from The Dairy Hollow Soup and Bread Cookbook.)

Ingredients
3 cups of unsweetened apple juice, divided
½ cup packed dried apple slices
2 cups fresh cranberries
1 bottle hearty Burgundy wine
½ cup packed dark brown sugar
1 cinnamon stick
5 tablespoons cornstarch
Instructions
The day before making the soup, bring 1 cup of apple juice to a boil and pour it over the apple slices. Allow to stand for 1 hour; cover and refrigerate overnight.
The next day, coarsely chop the apple slices, reserving any leftover liquid. Combine the chopped apples, the soaking liquid, remaining 2 cups of apple juice, cranberries, 3 1/3 cups of wine, sugar and cinnamon stick in a 3-quart pan.

Cook over medium heat until the cranberries pop, about 10 minutes. Taste the soup and adjust the sugar if necessary. Turn down the heat and simmer for 5 minutes.

Dissolve the cornstarch in remaining 1/3 cup of wine and whisk the mixture into the simmering pot. Cook, stirring gently, until clear, smooth and thick. Remove from the heat and remove cinnamon stick.

Serve hot with a thatch of julienne apple, or . . .