Popped Cranberries Soup recipe
Instead of a cranberry sauce, this delicious soup clears the palate and is still so in keeping with the season. Best of all, it can be made ahead of time as it is chilled.
In a medium saucepan with Teflon® nonstick coating, mix the water with the sugar and bring to a boil. Add the honey and stir to incorporate. Add the cinnamon and sprinkle in the cloves. Add the cranberries and vanilla, and return to a boil. Reduce the heat and cook until the cranberries pop, about 8 minutes. Remove from the heat and stir in the lime and the zest. Cool to room temperature and then chill in the refrigerator. To serve, remove the cinnamon sticks and garnish with a slice of lime.