Raspberry-Cranberry Soup Recipe
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
- 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
- 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.
Originally published as Raspberry-Cranberry Soup in Taste of Home October/November 1996, p25
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Reviewed Jul. 14, 2013
"Delicious! Making it for houseguest this week. Even my husband thought it was very good."