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Raspberry Cranberry Soup is an irresistible mouth watering appetizer recipe which you would love to serve to your loved ones. Try this Raspberry Cranberry Soup; I bet you will have a huge fan following for this.
  Cranberries 2 Cup (32 tbs) (Fresh Or Frozen)
  Apple juice 2 Cup (32 tbs)
  Unsweetened raspberries 1 Cup (16 tbs), thawed (Fresh Or Frozen)
  Sugar 1 Cup (16 tbs)
  Lemon juice 1 Tablespoon
  Ground cinnamon 1⁄4 Teaspoon
  Half and half cream 2 Cup (32 tbs), divided
  Cornstarch 1 Tablespoon

In a 3-qt saucepan, bring cranberries and apple juice to a boil.
Reduce heat; simmer, uncovered, for 10 minutes.
Press through a sieve; return to pan.
Also press raspberries through the sieve; discard skin 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 cream.
Return all to pan; bring to a gentle boil.
Mix cornstarch with remaining cream; stir into soup.
Cook and stir for 2 minutes.

Recipe Summary


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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1845 Calories from Fat 500

% Daily Value*

Total Fat 57 g87.6%

Saturated Fat 34.7 g173.5%

Trans Fat 0 g

Cholesterol 179.1 mg59.7%

Sodium 222.5 mg9.3%

Total Carbohydrates 331 g110.2%

Dietary Fiber 20.8 g83.2%

Sugars 260.9 g

Protein 17 g34.3%

Vitamin A 38% Vitamin C 133.6%

Calcium 58% Iron 18.5%

*Based on a 2000 Calorie diet


Raspberry Cranberry Soup Recipe