INSTRUCTIONS

1. Stir together cranberries and water in a large saucepan. Bring to a boil. Once boiling, reduce heat and simmer, uncovered for 5 minutes
2. Strain cranberry mixture through a wire mesh strainer lined with a coffee filter into a bowl and set aside. Combine apple and essential oils, add water to cover. Bring to a boil. Once boiling, reduce heat and simmer, uncovered for 20 – 25 minutes or until apple is very soft
3. Process apple, 1/2 cup reserved cranberry liquid, and orange rind in a food processor until smooth. Return apple mixture to saucepan and stir in remaining reserved cranberry liquid and sugar. Cook over medium heat until sugar dissolves, stirring often
4. Stir together cornstarch and 2 tablespoons water until smooth. Stir cornstarch mixture into soup. Cook 2 minutes or until soup is thickened
5. Ladle soup into bowls. Drizzle cream into soup, gently swirl cream with a knife. Top with cinnamon sugar croutons
6. Serve warm or chilled