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Categories:Viewed: 65 - Published at: 8 years ago
Ingredients
- 2 cups cranberries fresh or frozen
- 2 cups apple juice
- 1 cup raspberries fresh or frozen
- 1/2 cup sugar
- 1 tablespoon lemon juice
- 1/4 teaspoon cinnamon ground
- 2 cups light cream (half&half) divided
- 1 tablespoon cornstarch
Method
- In a 3 quart 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 sugar, lemon juice and cinnamon; remove from the heat.
- Cool 4 minutes.
- s Stir 1 cup into 1 1/2 cups cream.
- Return all to pan, bring to a gentle boil.
- Mix cornstarch with remain cream; stir into soup.
- Cook and stir for 2 minutes.
- Serve hot or chilled.
- Garnish with whipped cream, raspberries and mint if desired.
