raspberry-cranberry soup

How To Make raspberry-cranberry soup

• 1

  In a 3 quart saucepan, bring cranberries and apple juice to a boil; reduce heat and simmer, uncovered, for 10 minutes.
• 2

  Press through a sieve; return to the pan.
• 3

  Also press the raspberries through the sieve; discard skins and seeds.
• 4

  Add to cranberry mixture; bring to a boil.
• 5

  Add sugar, lemon juice and cinnamon; remove from the heat and cook 4 minutes.
• 6

  Stir 1 cup into 1 1/2 cups half and half.
• 7

  Return all to pan; bring to a gentle boil.
• 8

  Mix cornstarch with remaining half and half; stir into soup.
• 9

  Cook and stir for 2 minutes - Serve hot or chilled. Garnish with whipped cream and raspberries, if desired.
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