raspberry cranberry soup by eddie

Name: RASPBERRY CRANBERRY SOUP BY EDDIE
Prep time: 15 min
Cook time: 20 min
Cuisine: American
Ingredients: 2 cup(s) cranberries frozen; 2 cup(s) apple juice; 1 cup(s) red raspberries, frozen; 1 cup(s) sugar; 1 teaspoon(s) lemon juice; 1/4 teaspoon(s) ground cinnamon; 2 cup(s) half & half; 1 tablespoon(s) cornstarch; - whipped and whole raspberries to garnish

14 Pinches 2 Photos

Eddie Jordan

Bristow, OK

Updated on Jan 23, 2014

This soup is great on a hot day or just whenever. I like to serve it with some cinnamon toast.

Rate

prep time 15 Min

cook time 20 Min

method Stove Top

yield Serves 4 to 6

Ingredients

2 cups cranberries frozen
2 cups apple juice
1 cup red raspberries, frozen
1 cup sugar
1 teaspoon lemon juice
1/4 teaspoon ground cinnamon
2 cups half & half
1 tablespoon cornstarch
- whipped and whole raspberries to garnish

How To Make raspberry cranberry soup by eddie

Step 1

In a large sauce pan bring cranberries and apple juice to a boil, reduce heat and simmer uncovered 10 minutes.

Step 2

Press cranberries through a sieve return to pan.
Step 3

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

Add to cranberry mixture bring to a boil.
Step 5

Add sugar, lemon juice, and cinnamon cook 4 minutes.
Step 6

Stir in 1 1/2 cup half & half. Return to pan and bring to a gentle boil.
Step 7

Mix in cornstarch with remaining half & half stir into soup.
Step 8

Cook and stir for 2 minutes. Serve hot or chilled. Garnish with whipped cream and whole raspberries.
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