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Description:
We prefer to serve this amazing, beautifully pink fruit entree slightly chilled with fresh raspberries, peaches or strawberries drifting in the soup. It can also be served warm. Be creative with the types berries. Fresh, frozen, they all taste delicious!

Ingredients:
2 cups fresh or frozen cranberries
2 cups apple juice
1 cup fresh or frozen unsweetened raspberries (or you can use a frozen three-berry blend)
1/2-1 cup sugar
1 tablespoon fresh lime or lemon juice
1/2 teaspoon ground cinnamon
2 cups half-and-half, divided
1 tablespoon cornstarch

Whipped cream, additional raspberries or other fresh fruit and mint to garnish.

Directions:
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 (at least once and up to three times) to remove seeds; discard seeds, and return juice to pan. Bring to a boil. Add sugar, lemon juice and cinnamon and remove from heat. Cool for 5 minutes and then stir 1 cup of mixture into 1 1/2 cups cream. Return all to pan and bring to a gentle boil. Mix cornstarch with remaining cream; stir into soup. Cook and stir for 2 minutes (don't allow rolling boil). Serve hot or chilled. Garnish with a small spoonful of heavy, fresh whipped cream, raspberries and a sprig of mint. Suggestion: make double batch and store in fridge for up to a week. Shake well before serving.

Recipe Provided By:
Boreas B&B Inn
Long Beach, WA

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Long Beach Bed and Breakfast Inns