Cranberry cold soup

Ingredients for 8 servings:

• 2 oranges
• 15 g butter
• 200 g sugar, up to 100 g more depending on taste
• 240 ml Sherry, dry
• 450 g cranberries, fresh
• 240 ml white wine, semi-dry (e.g. Calvet Reserve du Ciron AOP Sauternes Sémillon semi-dry)
• 240 ml coffee cream 12%
• 240 ml mineral water
• 240 g sour cream
• 16 pecans

Instructions

Working time approx. 10 minutes; Rest time approx. 10 hours; Cooking/baking time approx. 9 minutes; Total time approx. 10 hours 19 minutes

Peel the oranges thinly with a vegetable peeler and slice into thin strips. Squeeze the orange juice and set aside. Sauté the orange zest in the butter, but do not let it brown. Add the sugar, sherry, and orange juice to the pot and cook for 2 minutes. Add the cranberries, cover the pot, and cook for another 2 minutes. Remove the lid and cook for another 3 minutes. Refrigerate overnight. Transfer the cooled mixture to a blender and add the wine and coffee cream. Process on medium speed for about 1 minute. Strain the cold soup through a sieve and chill thoroughly. Before serving, stir in the sparkling water and mix well. Garnish each serving with a dollop of sour cream and two halved pecans.