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Raspberry-Cranberry Soup

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
  • Total Time
    Prep: 25 min. Cook: 10 min.
  • Makes
    4 servings

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

  • 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.
  • 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.
Nutrition Facts
1 cup: 362 calories, 12g fat (8g saturated fat), 60mg cholesterol, 65mg sodium, 55g carbohydrate (48g sugars, 4g fiber), 5g protein.

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