Raspberry-Cranberry Soup Recipe

Raspberry-Cranberry Soup Recipe photo by Taste of Home

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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

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Raspberry-Cranberry Soup Recipe

Prep: 25 min. Cook: 10 min.

Yield: 4 Servings

25 10 35

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. Yield: 4 servings.

Cooking for 2: Raspberry-Cranberry Soup for Two

Nutritional Facts 1 serving (1 cup) equals 362 calories, 12 g fat (8 g saturated fat), 60 mg cholesterol, 65 mg sodium, 55 g carbohydrate, 4 g fiber, 5 g protein.

Originally published as Raspberry-Cranberry Soup in Taste of Home October/November 1996, p25