RASPBERRY-CRANBERRY SOUP

Raspberry-Cranberry Soup image

Provided by Kitchen Crew

Number Of Ingredients 10

2 c cranberries, fresh or frozen
2 c apple juice
1 c raspberries, fresh or frozen, thawed and unsweetened
1 c sugar
1 Tbsp lemon juice
1/4 tsp cinnamon, ground
2 c half and half
1 Tbsp cornstarch
whipping cream
raspberries, optional

Steps:

1. In a 3 quart saucepan, bring cranberries and apple juice to a boil; reduce heat and simmer, uncovered, for 10 minutes.
2. Press through a sieve; return to the pan.
3. Also press the raspberries through the sieve; discard skins and seeds.
4. Add to cranberry mixture; bring to a boil.
5. Add sugar, lemon juice and cinnamon; remove from the heat and cook 4 minutes.
6. Stir 1 cup into 1 1/2 cups half and half.
7. Return all to pan; bring to a gentle boil.
8. Mix cornstarch with remaining half and half; stir into soup.
9. Cook and stir for 2 minutes - Serve hot or chilled. Garnish with whipped cream and raspberries, if desired.