Raspberry-cranberry soup

 
                          Raspberry-Cranberry Soup
 
 Recipe By     : Taste of Home Oct/Nov '96
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Not Sent
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      c             fresh or frozen cranberries
    2      c             apple juice
    1      c             fresh or frozen unsweetened raspberries --
 thawed
    1      c             sugar
    1      tbsp          lemon juice
      1/4  tsp           ground cinnamon
    2      c             half and half -- divided
    1      tbsp          cornstarch
                         whippping cream, additional raspberries --
 optional
 
 In a 3-qt. 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.  Stir 1 cup into 1 1/2 cups  half and half.  Return all to pan;
 bring to a gentle boil.  Mix cornstarch with remaining half and half;
 stir into soup.  Cook and stir for 2 minutes.  Serve hot or chilled.
 Garnish with whipped cream and raspberries, if desired.
 
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