Raspberry-Cranberry Soup

Total Time Prep: 25 min. Cook: 10 min.
Yield 4 servings
Contest Winner
Test Kitchen Approved
Served hot, this beautiful tangy soup helps beat the winter "blahs". On a sunny summer day, it's refreshing cold. I have fun serving it because people are so intrigued with the idea of a fruit soup. Even doubters scrape their bowls clean. -Susan Stull, Chillicothe, Missouri

Ingredients

  • 2 cups fresh or frozen cranberries
  • 2 cups unsweetened apple juice
  • 1 cup fresh or frozen unsweetened raspberries, thawed
  • 1/2 to 1 cup sugar
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon cornstarch
  • 2 cups half-and-half cream
  • Whipped cream, additional raspberries and mint, optional

Directions

  1. In a large saucepan, bring cranberries and apple juice to a boil. Reduce heat and simmer, uncovered, for 10 minutes. Press through a sieve; return to the pan. Also press the raspberries through the sieve; discard skins and seeds. Add to cranberry mixture; bring to a boil. Add the sugar, lemon juice and cinnamon; remove from the heat.
  2. Cool 4 minutes. Combine cornstarch and cream until smooth; gradually stir into the pan. Bring to a gentle boil; cook and stir for 2 minutes or until thickened. Serve hot or chilled. Serve with whipped cream, raspberries and mint if desired.

Nutrition Facts

1 cup: 362 calories, 12g fat (8g saturated fat), 60mg cholesterol, 65mg sodium, 55g carbohydrate (48g sugars, 4g fiber), 5g protein.

Served hot, this beautiful tangy soup helps beat the winter "blahs". On a sunny summer day, it's refreshing cold. I have fun serving it because people are so intrigued with the idea of a fruit soup. Even doubters scrape their bowls clean. -Susan Stull, Chillicothe, Missouri
Recipe Creator

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