A small, hard, tart, oval, red berry, Vaccinium macrocarpon, a relative of the blueberry.
Ingredients1 pound carrots, chopped 2 cups cranberries (fresh or frozen) 4 cups chicken or vegetable stock 3 tablespoons sugar or to taste 1 tablespoon fresh lemon juice 1/2 cup sour cream 2 tablespoons chopped fresh dill
- In a medium, nonreactive saucepan, simmer the carrots, cranberries, stock and sugar until the carrots are very tender, about 20 minutes.
- Puree in a blender or food processor mixture and return the to pan.
- Add the lemon juice.
- Whisk in sour cream until well blended.
- Serve hot, garnished with the dill.