Raspberry-Cranberry Soup
Raspberry-Cranberry Soup recipe
Yield
4 servingsPrep
10 minCook
30 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
cranberries
fresh or frozen |
|
| 2 | cups |
apple juice
|
|
| 1 | cup |
raspberries
fresh, or frozen unsweetened, thawed |
|
| 1 | cup |
sugar
|
|
| 1 | tablespoon |
lemon juice
|
|
| ¼ | teaspoon |
cinnamon
ground |
|
| 2 | cups |
light cream (half&half)
divided |
|
| 1 | tablespoon |
cornstarch
|
|
|
heavy whipping cream
optional |
*
|
||
|
raspberries
additional, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
cranberries
fresh or frozen |
|
| 473 | ml |
apple juice
|
|
| 237 | ml |
raspberries
fresh, or frozen unsweetened, thawed |
|
| 237 | ml |
sugar
|
|
| 15 | ml |
lemon juice
|
|
| 1.3 | ml |
cinnamon
ground |
|
| 473 | ml |
light cream (half&half)
divided |
|
| 15 | ml |
cornstarch
|
|
| 1 | x |
heavy whipping cream
optional |
*
|
| 1 | x |
raspberries
additional, 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.
