Raspberry-cranberry Soup Recipe

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Raspberry-Cranberry Soup

Kitchen Crew


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


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

About this Recipe

Course/Dish: Fruit Desserts, Other Soups
Other Tag: Quick & Easy