Name: Raspberry-Cranberry Soup
Prep time: 25 min
Cook time: 25 min
Yield: 4
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 -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Raspberry-Cranberry Soup

1. 2 cups fresh or frozen cranberries -

2. 2 cups unsweetened apple juice -

3. 1 cup fresh or frozen unsweetened raspberries, thawed -

4. 1/2 to 1 cup sugar -

5. 1 tablespoon lemon juice -

6. 1/4 teaspoon ground cinnamon -

7. 1 tablespoon cornstarch -

8. 2 cups half-and-half cream -

9. Whipped cream, additional raspberries and mint, optional -

How to cook deliciously - Raspberry-Cranberry Soup

1. Stage

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. Stage

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.