Blackberry Cranberry Soup Recipe

1. 1

   In a 3-quart.

2. 2

   saucepan, bring cranberries and apple juice to a boil.

3. 3

   Reduce heat and simmer, uncovered, for 10 min.

4. 4

   Press through a sieve; return to the pan.

5. 5

   Also press the Blackberries through the sieve; throw away skins and seeds.

6. 6

   Add in to cranberry mix; bring to a boil.

7. 7

   Add in sugar, lemon juice and cinnamon; remove from the heat.

8. 8

   Cold 4 min.

9. 9

   Stir 1 c. into 1 1/2 c. half and half.

10. 10

    Return all to pan; bring to a gentle boil.

11. 11

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

12. 12

    Cook and stir for 2 min.

13. 13

    Serve warm or possibly chilled.

14. 14

    Garnish with whipped cream and Blackberries, if you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.