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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.

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