| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Not, Sent |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Fresh or frozen cranberries |
| 2 |
c |
Apple juice |
| 1 |
c |
Fresh or frozen unsweetened raspberries, thawed |
| 1 |
c |
Sugar |
| 1 |
tb |
Lemon juice |
| 1/4 |
ts |
Ground cinnamon |
| 2 |
c |
Half and half, divided |
| 1 |
tb |
Cornstarch |
|
|
Whippping cream, additional raspberries, optional |
INSTRUCTIONS
In a 3-qt. 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 sugar, lemon juice
and cinnamon; remove from the heat. Cool 4 minutes. Stir 1 cup into 1 1/2
cups half and half. Return all to pan; bring to a gentle boil. Mix
cornstarch with remaining half and half; stir into soup. Cook and stir for
2 minutes. Serve hot or chilled. Garnish with whipped cream and
raspberries, if desired.
Posted to EAT-L Digest 29 Dec 96
Recipe by: Taste of Home Oct/Nov '96
From: The Taillons <taillon@ACCESS.MOUNTAIN.NET>
Date: Mon, 30 Dec 1996 20:20:33 -0500
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