RASPBERRY-CRANBERRY SOUP

Raspberry-Cranberry Soup image

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

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 4 servings.

Number Of Ingredients 9

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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

Steps:

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 : Calories 362 calories, Fat 12g fat (8g saturated fat), Cholesterol 60mg cholesterol, Sodium 65mg sodium, Carbohydrate 55g carbohydrate (48g sugars, Fiber 4g fiber), Protein 5g protein.