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Raspberry-Cranberry Soup

Raspberry-Cranberry Soup

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Trans-fat Free, Good source of fiber, Low Sodium
 
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Nutrition Facts

Serving Size 387g
Amount per Serving
Calories 45828% of calories from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 9g 43%
Trans Fat 0.0g
Cholesterol 45mg 15%
Sodium 55mg 2%
Total Carbohydrate 82g 27%
Dietary Fiber 5g 19%
Sugars 67g
Protein 4g
Vitamin A 9% • Vitamin C 116%
Calcium 15% • Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 
Metric measurements

Ingredients

2cups cranberries fresh or frozen
2cups apple juice
1cup raspberries fresh, or frozen unsweetened, thawed
1cup sugarVideo
1tablespoon lemon juice
1/4teaspoon cinnamonVideo ground
2cups cream, half and half divided
1tablespoon cornstarchVideo
1x heavy whipping cream optional*
1x raspberries additional, optional*
* Nutrition Facts

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 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.

First published: last updated: 2012-03-31

 
 
 
 
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