Boreas Inn's Cranberry Raspberry Fruit Soup

Temps de préparation:: 0 [Resource Id: hours, Set: recipeview] 45 [Resource Id: minutes, Set: recipeview]
Temps de cuisson: 0 [Resource Id: hours, Set: recipeview] 15 [Resource Id: minutes, Set: recipeview]
Portions: 6


  • fresh or frozen cranberries
  • apple juice or cider
  • fresh or frozen unsweetened raspberries or any berries you desire
  • sugar to taste
  • fresh lemon or lime juice
  • cinnamon
  • nutmeg
  • half and half

  1. This recipe serves 4-6. In a 3-quart saucepan, bring cranberries and apple juice to a boil. Reduce heat and simmer, uncovered for 10 minutes.
  2. Add raspberries or berry mix and boil for a minute or so. Press through a sieve or run through a food mill (at least once or twice!) to remove seeds, and return the juice to pan. Bring to a boil.
  3. Mix cornstarch with remaining cream; whisk briskly into soup. Cook and stir for 2 minutes (don’t allow rolling boil).
  4. Serve chilled (hot works too, but I prefer chilled). Garnish with heavy whipped cream, fresh berries and mint. Suggestion: make double batch and store in fridge for up to a week. Shake well before serving. Serve as a brunch starter or as a dessert with your favorite cookie.
  5. Add sugar, lemon or lime juice and cinnamon and remove from heat. Cool for 5 minutes and then stir 1 cup of soup mixture into 1 ? cups cream. Return all to pan and bring to a gentle boil.

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