Raspberry-Cranberry Soup

2 cups fresh or frozen cranberries
2 cups apple juice
1 cup fress or frozen unsweetened raspberries, thawed
1/2 to 1 cup sugar
1 tbsp lemon juice
1/4 tsp ground cinnamon
2 cups half-and-half cream, divided
1 tbsp cornstarch
Whipped cream, additional raspberries & mint (optional)

Makes 4 servings.

In a 3-qt. saucepan, bring cranberries and apple juice to a boil.
Reduce heat and simmer, uncovered, for 10 minutes. Press through a
sieve; return to the pan. Also press the raspberries through the
sieve; discard skins and seeds. Add to cranberry mixture; brin to a
boil. Add sugar, lemon juice and cinnamon; remove from the heat.
Cool 4 minutes. s Stir 1 cup into 1-1/2 cups cream. Return all to
pan; bring to a gentle boil. Mix cornstarch with remain cream; stir
into soup. Cook and stir for 2 minutes. Serve hot or chilled.
Garnish with whipped cream, raspberries and mint if desired.

Source: Taste of Home, Oct./Nov. 1996