Raspberry Cranberry Soup
|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|
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.