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    Puréed Cranberry Soup. "The color of this soup is a gorgeous burgundy, perfect for a holiday dinner. It’s both slightly sweet and slightly tart, and it’s meant as an appetizer—so serve it in small cups, not large bowls. It’s equally good hot or cold. Add more sugar if you prefer a sweeter taste."

  • Joyce Nichols

    Puréed Cranberry Soup Recipe | Vegetarian Times

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