Veronica's Cranberry and Raspberry Soup |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is another one of the recipes that I have tagged in my cookbook that I have not gotten around to making. Great for a hot summer's day. Ingredients:
4 cups cranberries |
4 cups apple juice |
2 cups raspberries |
1/4 cup sugar |
2 tablespoons lemon juice |
1/2 teaspoon cinnamon |
2 cups light cream |
2 tablespoons cornstarch |
Directions:
1. Washt eh cranberries.
2. Heat the cranberries in the apple juice; simmer for 10 minutes.
3. Press through a sieve.
4. Press the raspberries through the same sieve.
5. Discard what remains in the sieve and return to a boil.
6. Blend in the sugar, lemon juice and cinnamon.
7. Add 1-1/2 cups cream.
8. Mix the cornstarch with teh remaining cream.
9. Add to soup; simmer for 5 minutes.
10. Serve hot or cold.
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