raspberry-cranberry soup

Name: Raspberry-Cranberry Soup
Ingredients: 2 cup(s) cranberries, fresh or frozen; 2 cup(s) apple juice; 1 cup(s) raspberries, fresh or frozen, thawed and unsweetened; 1 cup(s) sugar; 1 tablespoon(s) lemon juice; 1/4 teaspoon(s) cinnamon, ground; 2 cup(s) half and half; 1 tablespoon(s) cornstarch; - whipping cream; - raspberries, optional

12 Pinches

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Ingredients

2 cups cranberries, fresh or frozen
2 cups apple juice
1 cup raspberries, fresh or frozen, thawed and unsweetened
1 cup sugar
1 tablespoon lemon juice
1/4 teaspoon cinnamon, ground
2 cups half and half
1 tablespoon cornstarch
- whipping cream
- raspberries, optional

How To Make raspberry-cranberry soup

Step 1

In a 3 quart saucepan, bring cranberries and apple juice to a boil; reduce heat and simmer, uncovered, for 10 minutes.

Step 2

Press through a sieve; return to the pan.
Step 3

Also press the raspberries through the sieve; discard skins and seeds.
Step 4

Add to cranberry mixture; bring to a boil.
Step 5

Add sugar, lemon juice and cinnamon; remove from the heat and cook 4 minutes.
Step 6

Stir 1 cup into 1 1/2 cups half and half.
Step 7

Return all to pan; bring to a gentle boil.
Step 8

Mix cornstarch with remaining half and half; stir into soup.
Step 9

Cook and stir for 2 minutes - Serve hot or chilled. Garnish with whipped cream and raspberries, if desired.
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