Raspberry-Cranberry Soup

Directions

1. 1
   In a 3 quart saucepan, bring cranberries and apple juice to a boil.
2. 2
   Reduce heat and simmer, uncovered, for 10 minutes.
3. 3
   Press through a sieve; return to the pan.
4. 4
   Also press the raspberries through the sieve; discard skins and seeds.
5. 5
   Add to cranberry mixture; bring to a boil.
6. 6
   Add sugar, lemon juice and cinnamon; remove from the heat.
7. 7
   Cool 4 minutes.
8. 8
   s Stir 1 cup into 1 1/2 cups cream.
9. 9
   Return all to pan, bring to a gentle boil.
10. 10
    Mix cornstarch with remain cream; stir into soup.
11. 11
    Cook and stir for 2 minutes.
12. 12
    Serve hot or chilled.
13. 13
    Garnish with whipped cream, raspberries and mint if desired.