Tempo di cottura: 45 minutes Porzioni: 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
half and half
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.
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.
Mix cornstarch with remaining cream; whisk briskly into soup. Cook and stir for 2 minutes (don’t allow rolling boil).
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.
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.