• Blackberry Cranberry Soup

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    • 2 c. Fresh or possibly frzn cranberries
    • 2 c. Apple juice
    • 1 c. Fresh or possibly frzn unsweetened Blackberries, thawed
    • 1 c. Sugar
    • 1 Tbsp. Lemon juice
    • 1/4 tsp Grnd cinnamon
    • 2 c. Half and half, divided
    • 1 Tbsp. Cornstarch Whippping cream, additional Blackberries, optional


    1. In a 3-quart. saucepan, bring cranberries and apple juice to a boil. Reduce heat and simmer, uncovered, for 10 min. Press through a sieve; return to the pan. Also press the Blackberries through the sieve; throw away skins and seeds. Add in to cranberry mix; bring to a boil. Add in sugar, lemon juice and cinnamon; remove from the heat. Cold 4 min. Stir 1 c. into 1 1/2 c. 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 min. Serve warm or possibly chilled. Garnish with whipped cream and Blackberries, if you like.

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