" This soup is perfect for those who are looking for a lighter, fresher dessert that is as good for you as it both looks and tastes. Can be used for jelly or heated with red wine for carol singing too!
- 1.5 kgs satsumas
- 1 orange
- 75 gs cranberries, to make 1.5 dessertspoons of cranberry puree
- 2 tsps syrup from stem ginger jar
- 2 tsps runny honey
- 2 green cardamom, unbroken
- 3 cloves
- a thumb-sized piece of Cinnamon bark
1. Place the cranberries into a small saucepan with a touch of water & cook on a medium heat to soften, until easily squashed with the back of a spoon. Set aside and allow to cool slightly.
2. Separate out 3 satsumas and reserve. Juice the remainder through a sieve, into a bowl.
3. Take the orange and with a zester, cut sufficient long strips of zest for decoration and reserve. Using a microplane grater, grate the remainder of the zest finely and reserve. Juice the orange into the satsuma juice in the bowl.
4. Press the cranberries through a sieve into another bowl, to remove large pips and most of the skin. You’ll need to scrape the puree from the underside of the sieve.
5. Add cranberry puree to the satsuma juice by degrees, tasting as you go, to ensure the cranberries don’t overpower the citrus. Once you are happy with the balance, transfer to the small saucepan and begin to warm through on a low heat.
6. Add the ginger syrup, honey, spices and 1.5 teaspoons of the fine grated orange zest and stir to combine. Allow the liquid to warm through until steaming, but do not simmer or boil. Once steaming, cover with a lid and remove from the heat.
7. Allow the spices to infuse for 2 hours, then pick them out and discard.
8. Taking the reserved satsumas, peel and segment them. Then remove the pith from around each segment and, breaking each segment into pieces, add the flesh to the cooled liquid.
9. Place into the fridge to chill and serve in glass bowls with a swirl of whipped cream and the shreds of zest to decorate.