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Raspberry Cranberry Soup Recipe
|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|
Serving size: Complete recipe
Calories 1845 Calories from Fat 500
% Daily Value*
Total Fat 57 g87.6%
Saturated Fat 34.7 g173.5%
Trans Fat 0 g
Cholesterol 179.1 mg
Sodium 222.5 mg9.3%
Total Carbohydrates 331 g110.2%
Dietary Fiber 20.8 g83.2%
Sugars 260.9 g
Protein 17 g34.3%
Vitamin A 38% Vitamin C 133.6%
Calcium 58% Iron 18.5%
*Based on a 2000 Calorie diet
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.