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raspberry-cranberry soup

Ingredients For raspberry-cranberry soup

  • 2 c
    cranberries, fresh or frozen
  • whipping cream
  • 1 Tbsp
    cornstarch
  • 2 c
    half and half
  • 1/4 tsp
    cinnamon, ground
  • 1 Tbsp
    lemon juice
  • 1 c
    sugar
  • 1 c
    raspberries, fresh or frozen, thawed and unsweetened
  • 2 c
    apple juice
  • raspberries, optional

How To Make raspberry-cranberry soup

  • 1
    In a 3 quart saucepan, bring cranberries and apple juice to a boil; reduce heat and simmer, uncovered, for 10 minutes.
  • 2
    Press through a sieve; return to the pan.
  • 3
    Also press the raspberries through the sieve; discard skins and seeds.
  • 4
    Add to cranberry mixture; bring to a boil.
  • 5
    Add sugar, lemon juice and cinnamon; remove from the heat and cook 4 minutes.
  • 6
    Stir 1 cup into 1 1/2 cups half and half.
  • 7
    Return all to pan; bring to a gentle boil.
  • 8
    Mix cornstarch with remaining half and half; stir into soup.
  • 9
    Cook and stir for 2 minutes - Serve hot or chilled. Garnish with whipped cream and raspberries, if desired.

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