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"Hunger is the best sauce in the world."--Cervantes

RASPBERRY/CRANBERRY SOUP Recipe

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This recipe for RASPBERRY/CRANBERRY SOUP is from Mary Jo's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. fresh or frozen cranberries
2 c. apple juice
1 c. fresh or frozen unsweetened raspberries, thawed
½ to 1 c. sugar
1 T. lemon juice
¼ tsp. cinnamon
2 c. ½ n ½ (divided)
1 T. cornstarch
Directions:
Directions:
Bring cranberries and apple juice to boil. Reduce heat; simmer, uncovered for 10 minutes. Press thru sieve, return to pan. Also press raspberries through the sieve; discard skin and seeds. Add to cranberry mixture; bring to boil. Add sugar, lemon juice and cinnamon; remove from heat. Cool 4 minutes. Stir 1 c. into 1-1/2 c. cream. Return all to pan; bring to a gentle boil. Mix cornstarch with remaining cream; stir into soup. Cook and stir for 2 minutes. Serve hot or chilled. Garnish w/whipped cream, raspberries.

 

 

 

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