Recipe - Raspberry-Cranberry Soup

2 cup Fresh or frozen cranberries
2 cup Apple juice
1 cup Fresh or frozen unsweetened
raspberries, thawed
1 cup Sugar
1 tablespoon Lemon juice
One fourth teaspoon Ground cinnamon
2 cup Half and half, divided
1 tablespoon Cornstarch
Whippping cream, additional
raspberries, optional

In a 3qt. 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 EATL 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