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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Served hot, this beautiful tangy soup helps beat the winter blahs . On a sunny summer day, it's refreshing cold. I have fun serving it because people are so intrigued with the idea of a fruit soup. Even doubters scrape their bowls clean. -Susan Stull, Chillicothe, Missouri 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 |
Directions:
1. 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. 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. Yield: 4 servings.
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