Ingredients
- 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
Instructions
- 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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