Raspberry-Cranberry Soup

Raspberry-cranberry Soup

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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

Step-by-Step

  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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About Raspberry-Cranberry Soup

Other Tag: Quick & Easy



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