Food recipes
Raspberry-Cranberry Soup
Raspberry-Cranberry Soup Ingredients: cranberries, dried, sweetened apple juice, canned or bottled, unsweetened, without added ascorbic acid raspberries, raw sugars, granulated lemon juice, raw spices, cinnamon, groun...
Raspberry-Cranberry Soup
Ingredients:
cranberries, dried, sweetened
apple juice, canned or bottled, unsweetened, without added ascorbic acid
raspberries, raw
sugars, granulated
lemon juice, raw
spices, cinnamon, ground
cream, whipped, cream topping, pressurized
cornstarch
Directions:
In a 3 quart 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.
s Stir 1 cup into 1 1/2 cups cream.
Return all to pan, bring to a gentle boil.
Mix cornstarch with remain cream; stir into soup.
Cook and stir for 2 minutes.
Serve hot or chilled.
Garnish with whipped cream, raspberries and mint if desired.
Ingredients:
cranberries, dried, sweetened
apple juice, canned or bottled, unsweetened, without added ascorbic acid
raspberries, raw
sugars, granulated
lemon juice, raw
spices, cinnamon, ground
cream, whipped, cream topping, pressurized
cornstarch
Directions:
In a 3 quart 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.
s Stir 1 cup into 1 1/2 cups cream.
Return all to pan, bring to a gentle boil.
Mix cornstarch with remain cream; stir into soup.
Cook and stir for 2 minutes.
Serve hot or chilled.
Garnish with whipped cream, raspberries and mint if desired.