Raspberry-Cranberry Soup

* Exported from MasterCook *

Raspberry-Cranberry Soup

Recipe By : Taste of Home Oct/Nov '96
Serving Size : 4 Preparation Time :0:00
Categories : Not Sent

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c fresh or frozen cranberries
2 c apple juice
1 c fresh or frozen unsweetened raspberries --
thawed
1 c sugar
1 tbsp lemon juice
1/4 tsp ground cinnamon
2 c half and half -- divided
1 tbsp cornstarch
whippping cream, additional raspberries --
optional

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 1 1/2 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.

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