Raspberry Cranberry Soup Recipe

Raspberry Cranberry Soup is an irresistible mouth watering appetizer recipe which you would love to serve to your loved ones. Try this Raspberry Cranberry Soup; I bet you will have a huge fan following for this.

Summary

CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Cranberries2 Cup (32 tbs) (Fresh Or Frozen)
 Apple juice2 Cup (32 tbs)
 Unsweetened raspberries1 Cup (16 tbs), thawed (Fresh Or Frozen)
 Sugar1 Cup (16 tbs)
 Lemon juice1 Tablespoon
 Ground cinnamon1⁄4 Teaspoon
 Half and half cream2 Cup (32 tbs), divided
 Cornstarch1 Tablespoon

Nutrition Facts

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

Directions

In a 3-qt saucepan, bring cranberries and apple juice to a boil.
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.
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