RASPBERRY CRANBERRY SOUP BY EDDIE

Eddie Jordan

By
@EDWARDCARL

This soup is great on a hot day or just whenever. I like to serve it with some cinnamon toast.


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Rating:

Comments:

Serves:

Serves 4 to 6

Prep:

15 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

2 c
cranberries frozen
2 c
apple juice
1 c
red raspberries, frozen
1 c
sugar
1 tsp
lemon juice
1/4 tsp
ground cinnamon
2 c
half & half
1 Tbsp
cornstarch
whipped and whole raspberries to garnish

Directions Step-By-Step

1
In a large sauce pan bring cranberries and apple juice to a boil, reduce heat and simmer uncovered 10 minutes.
2
Press cranberries through a sieve return to pan.
3
Also press the raspberries through sieve and discard skin and seeds.
4
Add to cranberry mixture bring to a boil.
5
Add sugar, lemon juice, and cinnamon cook 4 minutes.
6
Stir in 1 1/2 cup half & half. Return to pan and bring to a gentle boil.
7
Mix in cornstarch with remaining half & half stir into soup.
8
Cook and stir for 2 minutes. Serve hot or chilled.
Garnish with whipped cream and whole raspberries.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Vegetarian, Low Sodium, Soy Free