cranberries, fresh or frozen
raspberries, fresh or frozen, thawed and unsweetened
In a 3 quart saucepan, bring cranberries and apple juice to a boil; reduce heat and simmer, uncovered, for 10 minutes.
Press through a sieve; return to the pan.
Also press the raspberries through the sieve; discard skins and seeds.
Add to cranberry mixture; bring to a boil.
Add sugar, lemon juice and cinnamon; remove from the heat and cook 4 minutes.
Stir 1 cup into 1 1/2 cups half and half.
Return all to pan; bring to a gentle boil.
Mix cornstarch with remaining half and half; stir into soup.
Cook and stir for 2 minutes - Serve hot or chilled. Garnish with whipped cream and raspberries, if desired.