Raspberry-Cranberry Soup

1. 1

   In a 3 quart saucepan, bring cranberries and apple juice to a boil.

2. 2

   Reduce heat and simmer, uncovered, for 10 minutes.

3. 3

   Press through a sieve; return to the pan.

4. 4

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

5. 5

   Add to cranberry mixture; bring to a boil.

6. 6

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

7. 7

   Cool 4 minutes.

8. 8

   s Stir 1 cup into 1 1/2 cups cream.

9. 9

   Return all to pan, bring to a gentle boil.

10. 10

    Mix cornstarch with remain cream; stir into soup.

11. 11

    Cook and stir for 2 minutes.

12. 12

    Serve hot or chilled.

13. 13

    Garnish with whipped cream, raspberries and mint if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.