200 ml cranberries — fresh or frozen
300 ml water
60 ml sugar
2 tsp cornstarch
Pour the water and the cranberries in a small saucepan. Bring the mixture to the boil and cook until the berries are softened. This will only take a couple of minutes.
Strain the mixture through a sieve and pour the liquid back in the saucepan. Puree the berries by pushing them through a very fine sieve with a spoon. Add the puree in the saucepan, along with the sugar.
Bring the mixture to the boil and simmer gently for about 5 minutes, stirring every now and then. Mix the cornstarch thoroughly with a little cold water and pour in the saucepan in a thin stream, whisking continually.
Cook for 1 minute, (or according to the instructions on the cornstarch package) stirring with a whisk.
Pour the hot soup in soup plate(s) and sprinkle a thin layer of sugar on top, to prevent a crust from forming on the surface while the soup is cooling. Serve the soup warm or cold, topped with a dollop of whipped cream flavoured with vanilla sugar.
Serves 1 - 2.