Brandy Snifters.
That is fun to say. Let us say it together. Shall we?
Bran-dy Snift-ers.
This recipe was given to me by one of my grandmothers, Nan, and she made two simple statements as she handed over the newspaper clipping. 1) You need to make this. 2) You need to serve it in a Brandy Snifter.
A what?
I had never heard of such a thing. But, being the obedient granddaughter that I am, I looked them up on Amazon and ordered a set.
I then went and bought all of the necessities to make this Chilled Cranberry Soup. Chilled soup? Never had one. Cranberry soup? Nope. Serve a soup in a Snifter-ma-callit? There’s a first time for everything.
Using a vegetable peeler, peel off the rinds of two oranges.
Cut into fine julienne slices.
Smells really good. In case you were wondering.
Add rinds to medium sauce pan with melted butter.
Stirring, sauté until softened.
Add sugar, Cidre and orange juice. Bring to a boil.
Add cranberries.
Bring to a boil.
Now it really smells good, my friends.
Remove from heat and allow cranberry mixture to chill.
Once chilled, pour mixture into a large blender. Add wine and blend for one minute.
Add light cream and sour cream. Blend for additional minute.
Strain mixture into a large saucepan to remove cranberry skin, seeds and orange rinds. It may take a bit longer towards the end of the straining process. You can use the back of a ladle to help press the soup through.
Whisk in soda water right before you are ready to serve it to your guest. Or to yourself.
Here’s where it gets intersting {not really…}. You can choose to serve it in a bowl.
Or, you can follow your grandmother’s orders and serve it over ice in Brandy Snifters. Bran-dy Snift-ers.
Garnish with fresh mint leaves and/or halved pecans.
I love this soup. This appetizer. These sips. Whatever you want to call it, it is amazing. It is refreshing, tart, sweet…and the alcohol adds a nice little kick. Perfect for any gathering. When you serve it in the snifter, as you sip, you are greeted by the mint. It’s wonderful, really. My grandmother knows best.
A great way to start off your Thanksgiving holiday.
Bran-dy Snift-ers. I can’t stop.
XO
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Recipe from Family Weekly newspaper clipping, 1976
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Ingredients
2 Oranges
1 Tablespoon butter
1 1/4 Cup sugar
1 12 Oz. bottle Stella Cidre {you can substitute 1 cup sherry wine}
2/3 Cup orange juice
1 Lb Fresh or frozen cranberries
1 Cup Chardonnay
1 Cup light cream
1 Cup sour cream
1 Cup club soda
Fresh mint {optional}
Halved pecans {optional}
Directions
Using a vegetable peeler, peel rinds off of oranges. Cut rinds in very fine julienned slices.
In a large saucepan, melt butter over medium heat {do not brown}. Add orange rinds and sauté for 5 minutes, until softened. Stirring.
Add sugar, Cidre and orange juice. Stir. Bring to a boil. Boil for two minutes.
Add cranberries. Cover. Boil for two minutes. Uncover and boil for an additional three minutes.
Remove from heat and allow cranberry mixture to chill.*
Place cranberry mixture into a large blender. Add wine and blend for one minute.
Add cream and sour cream, blend for an another minute.
Strain mixture back into large saucepan to remove cranberry skins, seeds and large pieces of rind.
When you are ready to serve, whisk in club soda.
Serve in a bowl or over ice in Brandy Snifters. Garnish with mint, halved pecans {optional}.
*Up to this step can be made ahead of time and chilled overnight.
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