4 servings (serving size: 1 1/4 cups)

Fresh apricots are available in June and July. If you want to make this soup in other months, substitute six drained canned unsweetened apricot halves

How to Make It

Step 1

Combine cognac and cranberries in a bowl; let stand 15 minutes, stirring occasionally.

Step 2

Place cognac and cranberries in a blender; process until cranberries are finely chopped. Add orange juice, peaches, and apricots; process until peach mixture is smooth and cranberries are minced. Cover and chill. Serve chilled.

Step 3

NOTE: You can omit the cognac and use 2 1/4 cups orange juice, if desired.

Oxmoor House Healthy Eating Collection

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