Raspberry-Cranberry Soup

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.