Cranberry Soup

Cranberry Soup

1 cup cranberries
2 cups water
Honey to taste
1 tbsp potato starch

Heat cranberries and water together until cranberry skins open. Strain and add honey to taste. Bring mixture close to a boil, then remove from heat. In a separate bowl, mix starch with 2 tbsp cold water. Slowly add this mixture to the cranberry juice – stir vigorously.

Return mixture to heat and bring to full boil, stirring until it thickens
and becomes slightly transparent. Store in refrigerator in a covered
container. Serve w/ warm cream. Soothes colds, and is a good source of
vitamins C and B.