Cranberry Soup Recipe

• 2 quarts of cranberries
• 1 quart of water
• Fine tapioca
• Salt and sugar to taste
• Optional: orange or lemon peel, stick cinnamon, and whole cloves

1. Served hot with little light suet dumplings.

1. Boil cranberries in water until the skins crack then rub through a fine sieve.
2. Dilute with boiling water and thicken with a little fine tapioca.
3. It may be seasoned with a very little salt and sugar to taste, and flavored with orange or lemon peel, or stick cinnamon and whole cloves boiled with the berries.
4. Served hot with little light suet dumplings.

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