Raspberry-Cranberry Soup for Two |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Looking for a delicious recipe for two? Look no further!—Susan Stull, Chillicothe, Missouri Ingredients:
1 cup fresh or frozen cranberries |
1 cup unsweetened apple juice |
1/2 cup fresh or frozen raspberries, thawed |
1/4 to 1/2 cup sugar |
1-1/2 teaspoons lemon juice |
1/8 teaspoon ground cinnamon |
1 cup half-and-half cream, divided |
1-1/2 teaspoons cornstarch |
whipped cream and additional raspberries, 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. Press the raspberries through the sieve; discard skins and seeds. Add to cranberry mixture; bring to a boil. Stir in the sugar, lemon juice and cinnamon; remove from the heat.
2. Cool for 4 minutes. Stir 1/2 cup soup into 3/4 cup cream. Return all to pan; bring to a gentle boil. Mix cornstarch with remaining cream until smooth; gradually stir into soup. Cook and stir for 2 minutes or until thickened. Serve hot or chilled. Serve with whipped cream and additional raspberries if desired. Yield: 2 servings.
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