Instructions: In a 3-quart saucepan combine cranberries, water, sugar, cinnamon stick, and cloves. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until about half of the cranberries are popped.

Remove from heat. Stir in the lemon juice and orange peel. Cool. Cover and chill soup for 4 to 24 hours. Before serving, remove the cinnamon stick.

To serve, ladle into soup bowls. If desired, top each serving with an orange peel (curl) and mint.

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