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Raspberry-Cranberry Soup

 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
4 ServingsPrep: 25 min. Cook: 10 min.


  • 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.
Nutritional Facts: 1 serving (1 cup) equals 362 calories, 12 g fat (8 g saturated fat), 60 mg cholesterol, 65 mg sodium,

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Raspberry-Cranberry Soup (continued)

Nutritional Facts: 55 g carbohydrate, 4 g fiber, 5 g protein.