Raspberry-cranberry soup

4 Servings

Ingredients

Quantity Ingredient
2 cups Fresh or frozen cranberries
2 cups Apple juice
1 cup Fresh or frozen unsweetened raspberries, thawed
1 cup Sugar
1 tablespoon Lemon juice
¼ teaspoon Ground cinnamon
2 cups Half and half, divided
1 tablespoon Cornstarch
Whippping cream, additional raspberries, optional

Directions

In a 3-qt. 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 sugar, lemon juice and cinnamon; remove from the heat. Cool 4 minutes. Stir 1 cup into 1½ cups half and half. Return all to pan; bring to a gentle boil. Mix cornstarch with remaining half and half; stir into soup. Cook and stir for 2 minutes. Serve hot or chilled. Garnish with whipped cream and raspberries, if desired.

Posted to EAT-L Digest 29 Dec 96 Recipe by: Taste of Home Oct/Nov '96 From: The Taillons <taillon@...> Date: Mon, 30 Dec 1996 20:20:33 -0500

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