Raspberry-Cranberry Soup

Name: Raspberry-Cranberry Soup
Ingredients: 2 c cranberries, fresh or frozen; 2 c apple juice; 1 c raspberries, fresh or frozen, thawed and unsweetened; 1 c sugar; 1 Tbsp lemon juice; 1/4 tsp cinnamon, ground; 2 c half and half; 1 Tbsp cornstarch; whipping cream; raspberries, optional

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By Just A Pinch KitchenCrew

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Ingredients

Add to Grocery List

2 c

cranberries, fresh or frozen
2 c

apple juice
1 c

raspberries, fresh or frozen, thawed and unsweetened
1 c

sugar
1 Tbsp

lemon juice
1/4 tsp

cinnamon, ground
2 c

half and half
1 Tbsp

cornstarch
·

whipping cream
·

raspberries, optional

How to Make Raspberry-Cranberry Soup

Step-by-Step

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.