raspberry cranberry soup by eddie

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By Eddie Jordan
from Bristow, OK

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

serves Serves 4 to 6
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For raspberry cranberry soup by eddie

  • 2 c
    cranberries frozen
  • 2 c
    apple juice
  • 1 c
    red raspberries, frozen
  • 1 c
    sugar
  • 1 tsp
    lemon juice
  • 1/4 tsp
    ground cinnamon
  • 2 c
    half & half
  • 1 Tbsp
    cornstarch
  • whipped and whole raspberries to garnish
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How To Make raspberry cranberry soup by eddie

  • 1
    In a large sauce pan bring cranberries and apple juice to a boil, reduce heat and simmer uncovered 10 minutes.
  • 2
    Press cranberries through a sieve return to pan.
  • 3
    Also press the raspberries through sieve and discard skin and seeds.
  • 4
    Add to cranberry mixture bring to a boil.
  • 5
    Add sugar, lemon juice, and cinnamon cook 4 minutes.
  • 6
    Stir in 1 1/2 cup half & half. Return to pan and bring to a gentle boil.
  • 7
    Mix in cornstarch with remaining half & half stir into soup.
  • 8
    Cook and stir for 2 minutes. Serve hot or chilled. Garnish with whipped cream and whole raspberries.
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