RASPBERRY-CRANBERRY SOUP FOR TWO
Looking for a delicious recipe for two? Look no further!-Susan Stull, Chillicothe, Missouri
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a large 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. Press the raspberries through the sieve; discard skins and seeds. Add to cranberry mixture; bring to a boil. Stir in the sugar, lemon juice and cinnamon; remove from the heat., Cool for 4 minutes. Stir 1/2 cup soup into 3/4 cup cream. Return all to pan; bring to a gentle boil. Mix cornstarch with remaining cream until smooth; gradually stir into soup. Cook and stir for 2 minutes or until thickened. Serve hot or chilled. Serve with whipped cream and additional raspberries if desired.
Nutrition Facts : Calories 361 calories, Fat 12g fat (8g saturated fat), Cholesterol 60mg cholesterol, Sodium 65mg sodium, Carbohydrate 55g carbohydrate (46g sugars, Fiber 5g fiber), Protein 5g protein.
RASPBERRY-CRANBERRY SOUP
Served hot, this beautiful tangy soup helps beat the winter "blahs". On a sunny summer day, it's refreshing cold. I have fun serving it because people are so intrigued with the idea of a fruit soup. Even doubters scrape their bowls clean. -Susan Stull, Chillicothe, Missouri
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large 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; bring to a boil. Add the sugar, lemon juice and cinnamon; remove from the heat., Cool 4 minutes. Combine cornstarch and cream until smooth; gradually stir into the pan. Bring to a gentle boil; cook and stir for 2 minutes or until thickened. Serve hot or chilled. Serve with whipped cream, raspberries and mint if desired.
Nutrition Facts : Calories 362 calories, Fat 12g fat (8g saturated fat), Cholesterol 60mg cholesterol, Sodium 65mg sodium, Carbohydrate 55g carbohydrate (48g sugars, Fiber 4g fiber), Protein 5g protein.
RACHEL'S RASPBERRY PUNCH
Light, refreshing, and does the trick!
Provided by Rccola
Categories Drinks Recipes Punch Recipes Adult Punch Recipes
Time 5m
Yield 12
Number Of Ingredients 4
Steps:
- In a pitcher or punch bowl, stir together the raspberry lemonade concentrate, lemon vodka, lime-flavored beer, and water until thoroughly combined.
Nutrition Facts : Calories 142.9 calories, Carbohydrate 18.2 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.2 g, Sodium 2.9 mg, Sugar 15.1 g
CHILLED RASPBERRY SOUP
Impress your family and guests with this refreshing four-ingredient soup-a Scandinavian favorite.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Number Of Ingredients 4
Steps:
- Place raspberries, sugar and wine in blender. Cover and blend on high speed until smooth.
- Pour raspberry mixture into bowl; stir in sour cream. Cover and refrigerate 1 to 2 hours or until cold. Serve topped with dollops of additional sour cream and raspberries if desired.
Nutrition Facts : Calories 160, Carbohydrate 28 g, Cholesterol 25 mg, Fat 1, Fiber 6 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 15 mg
CRANBERRY RASPBERRY SAUCE
This is from the "Complete Book of Small-Batch Preserving" and is awesome over pancakes or plain, old vanilla pudding. You can substitute with strawberries!
Provided by CountryLady
Categories Sauces
Time 20m
Yield 3 1/2 cups
Number Of Ingredients 6
Steps:
- Combine all ingredients (except almond extract) in a medium saucepan.
- Bring to a boil& boil gently for 15 minutes or until fruit is softened.
- Remove from heat, puree in a food processor or blender until smooth.
- Stir in almond extract.
- Pour into sterilized jars& allow to cool.
COOL RASPBERRY SOUP
A really refreshing, summertime cold raspberry soup with a tang from the addition of cranberry-raspberry juice. Hope you enjoy it!
Provided by Charmed
Categories Raspberries
Time 20m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- In a blender, puree raspberries, water and wine.
- Pour into a large saucepan, add the cranberry-raspberry juice, sugar, cinnamon and cloves.
- Bring just to the boil over a medium heat.
- Strain into a large bowl, and let cool.
- Whisk in the lemon juice and yogurt, then chill several hours before serving.
Nutrition Facts : Calories 252.4, Fat 0.7, SaturatedFat 0.3, Cholesterol 1.8, Sodium 29.4, Carbohydrate 59.3, Fiber 5.3, Sugar 53.5, Protein 2.8
COOL RASPBERRY SOUP
An exquisite combination of spices and a rich berry flavor make this beautiful soup so refreshing. It's a lovely and tasty way to begin a luncheon. Your guests will rave about the special treat. -Janet Mooberry, Peoria, Illinois
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- In a blender, puree raspberries, water and wine if desired. Transfer to a large saucepan; add the cran-raspberry juice, sugar, cinnamon and cloves. Bring just to a boil over medium heat. Remove from the heat; strain and allow to cool. , Whisk in lemon juice and yogurt. Refrigerate. To serve, pour into small bowls and top with a dollop of sour cream.
Nutrition Facts : Calories 207 calories, Fat 4g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 33mg sodium, Carbohydrate 39g carbohydrate (33g sugars, Fiber 3g fiber), Protein 3g protein.
GINGERED CRANBERRY-RASPBERRY RELISH
Unlike cranberry sauce, a relish involves no cooking. Here, plump raspberries add a juicy freshness, while crystallized ginger provides sweetness and warmth. It is best served cold. Hold the mayo on your post-holiday sandwiches-use this relish instead for a real treat. From Eating Well magazine.
Provided by Pinay0618
Categories Sauces
Time 10m
Yield 4 cups
Number Of Ingredients 4
Steps:
- If using frozen raspberries, do not thaw them first. Pulse cranberries in a food processor until coarsely chopped. Transfer to a medium bowl. Stir in sugar and crystallized ginger. Gently stir in raspberries - it's fine to crush some of them. Cover and refrigerate for at least 3 hours to let the flavors combine.
- Tips & Notes.
- Make Ahead Tip: Cover and refrigerate for up to 1 week.
Nutrition Facts : Calories 186.7, Fat 0.7, Sodium 2.8, Carbohydrate 47.1, Fiber 10.2, Sugar 32.7, Protein 1.5
VERONICA'S CRANBERRY AND RASPBERRY SOUP
This is another one of the recipes that I have tagged in my cookbook that I have not gotten around to making. It looks wonderful (see picture posted). Great for a hot summer's day.
Provided by Trixyinaz
Categories Raspberries
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Washt eh cranberries.
- Heat the cranberries in the apple juice; simmer for 10 minutes.
- Press through a sieve.
- Press the raspberries through the same sieve.
- Discard what remains in the sieve and return to a boil.
- Blend in the sugar, lemon juice and cinnamon.
- Add 1-1/2 cups cream.
- Mix the cornstarch with teh remaining cream.
- Add to soup; simmer for 5 minutes.
- Serve hot or cold.
Nutrition Facts : Calories 246.2, Fat 12, SaturatedFat 7.2, Cholesterol 39.6, Sodium 29.2, Carbohydrate 34.7, Fiber 4.4, Sugar 23.2, Protein 2.3
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