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RASPBERRY/CRANBERRY SOUP Recipe

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This recipe for RASPBERRY/CRANBERRY SOUP, by , is from Mary Jo's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Jo Creevy
Added: Tuesday, November 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 c. fresh or frozen cranberries
2 c. apple juice
1 c. fresh or frozen unsweetened raspberries, thawed
to 1 c. sugar
1 T. lemon juice
tsp. cinnamon
2 c. n (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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