Blueberry-Cranberry Soup

4.00 avg. rating (80% score) - 4 votes

Blueberry-Cranberry Soup

This Blueberry-Cranberry Soup makes an elegant summer dinner. The recipe is based on a Swedish dish for which lingonberries normally would be used. If you can find any, use them. Otherwise, cranberries make a fine American adaptation to this dish. This soup keeps very well, and leftovers are wonderful stirred into plain or vanilla yogurt.

Yield: 8 servings


  • 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


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.

  • This was definitely a nice dish we served over the fourth of July. Everyone gave rave reviews for the taste. Easy to make, this one is a keeper.

  • Anonymous

    I used fresh cranberries instead of cranberry sauce, which resulted in it being less soupy and more like a sweet and sour side dish. The two berries create a whole new berry flavor.


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