Title: Raspberry-Cranberry Soup
Categories: Not, Sent
Yield: 4 Servings

2 c Fresh or frozen cranberries
2 c Apple juice
1 c Fresh or frozen unsweetened
-raspberries, thawed
1 c Sugar
1 tb Lemon juice
1/4 ts Ground cinnamon
2 c Half and half, divided
1 tb 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.
Posted to EAT-L Digest 29 Dec 96

Recipe by: Taste of Home Oct/Nov '96

From: The Taillons

Date: Mon, 30 Dec 1996 20:20:33 -0500