Raspberry-Cranberry Soup

Name: Raspberry-Cranberry Soup
Ingredients: 2 cups fresh or frozen cranberries; 2 cups unsweetened apple juice; 1 cup fresh or frozen unsweetened raspberries, thawed; 1/2 to 1 cup sugar; 1 tablespoon lemon juice; 1/4 teaspoon ground cinnamon; 1 tablespoon cornstarch; 2 cups half-and-half cream; Whipped cream, additional raspberries and mint, optional

9 ingredients

2 steps

Ingredients

2 cups fresh or frozen cranberries
2 cups unsweetened apple juice
1 cup fresh or frozen unsweetened raspberries, thawed
1/2 to 1 cup sugar
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
1 tablespoon cornstarch
2 cups half-and-half cream
Whipped cream, additional raspberries and mint, optional

Directions

1

In a large saucepan, bring cranberries and apple juice to a boil. Reduce heat and simmer, uncovered, for 10 minutes. Press through a sieve; return to the pan. Also press the raspberries through the sieve; discard skins and seeds. Add to cranberry mixture; bring to a boil. Add the sugar, lemon juice and cinnamon; remove from the heat.
2

Cool 4 minutes. Combine cornstarch and cream until smooth; gradually stir into the pan. Bring to a gentle boil; cook and stir for 2 minutes or until thickened. Serve hot or chilled. Serve with whipped cream, raspberries and mint if desired.