Taste of Home
Raspberry-Cranberry Soup
TOTAL TIME: Prep: 25 min. Cook: 10 min.
YIELD: 4 servings.
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
Ingredients
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2 cups fresh or frozen cranberries
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2 cups unsweetened apple juice
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1 cup fresh or frozen unsweetened raspberries, thawed
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1/2 to 1 cup sugar
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1 tablespoon lemon juice
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1/4 teaspoon ground cinnamon
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1 tablespoon cornstarch
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2 cups half-and-half cream
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Whipped cream, additional raspberries and mint, optional
Directions
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1.
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.
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2.
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
1 cup: 362 calories, 12g fat (8g saturated fat), 60mg cholesterol, 65mg sodium, 55g carbohydrate (48g sugars, 4g fiber), 5g protein.
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