Raspberry-Cranberry Soup
1
By Just A Pinch KitchenCrew
Rating:
☆☆☆☆☆ 0 votes
Comments:
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
How to Make Raspberry-Cranberry Soup
- 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 Raspberry-Cranberry Soup
Course/Dish: Fruit Desserts, Other Soups
Other Tag: Quick & Easy
