Blueberry/Cranberry Soup
CATEGORIES
INGREDIENTS
  • 4 cups water
  • 3 tablespoons quick-cooking tapioca
  • 1/2 cup white sugar
  • 1/4 teaspoon salt
  • 2 sticks cinnamon, 1-1/2 inches long
  • 1 teaspoon grated lemon zest
  • 1/3 cup lemon juice
  • 1-1/2 cups fresh or frozen unsweetened blueberries
  • 1 can (16 ounces) whole-berry cranberry sauce
  • Sour cream, to garnish
DIRECTIONS
  1. In a medium-size saucepan, combine all the ingredients except the cranberry sauce and sour cream. Over medium-high heat, bring the mixture to a boil, stirring constantly; then reduce the heat and simmer, stirring constantly, for 5 minutes. Remove from the heat and stir in the cranberry sauce. Cover and refrigerate until well chilled. Serve cold, with a dollop of sour cream.