Looking for a delicious recipe for two? Look no further!—Susan Stull, Chillicothe, Missouri
Recommended:
60 Sneaky Ways to Eat More Vegetables
VERIFIED BY Taste of Home Test Kitchen
- 1 cup fresh or frozen cranberries
- 1 cup unsweetened apple juice
- 1/2 cup fresh or frozen raspberries, thawed
- 1/4 to 1/2 cup sugar
- 1-1/2 teaspoons lemon juice
- 1/8 teaspoon ground cinnamon
- 1 cup half-and-half cream, divided
- 1-1/2 teaspoons cornstarch
- Whipped cream and additional raspberries, 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. Press the raspberries through the sieve; discard skins and seeds. Add to cranberry mixture; bring to a boil. Stir in the sugar, lemon juice and cinnamon; remove from the heat.
- Cool for 4 minutes. Stir 1/2 cup soup into 3/4 cup cream. Return all to pan; bring to a gentle boil. Mix cornstarch with remaining cream until smooth; gradually stir into soup. Cook and stir for 2 minutes or until thickened. Serve hot or chilled. Serve with whipped cream and additional raspberries if desired. Yield: 2 servings.
Originally published as Raspberry-Cranberry Soup for Two in Cooking for 2 Newsletter
2009, p11/09
Reviews forRaspberry-Cranberry Soup for Two
My Review
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Average Rating
MY REVIEW
Reviewed Nov. 1, 2010
"It took a little work but it was so good."
