Blackberry Cranberry Soup Recipe

• 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

1. In a 3-quart.
2. saucepan, bring cranberries and apple juice to a boil.
3. Reduce heat and simmer, uncovered, for 10 min.
4. Press through a sieve; return to the pan.
5. Also press the Blackberries through the sieve; throw away skins and seeds.
6. Add in to cranberry mix; bring to a boil.
7. Add in sugar, lemon juice and cinnamon; remove from the heat.
8. Cold 4 min.
9. Stir 1 c. into 1 1/2 c. half and half.
10. Return all to pan; bring to a gentle boil.
11. Mix cornstarch with remaining half and half; stir into soup.
12. Cook and stir for 2 min.
13. Serve warm or possibly chilled.
14. Garnish with whipped cream and Blackberries, if you like.

cranberries, apple juice, unsweetened blackberries, sugar, lemon juice, cinnamon, cornstarch

Taken from cookeatshare.com/recipes/blackberry-cranberry-soup-86363 (may not work)