Directions

In a 3-quart saucepan, bring cranberries and apple juice to a boil. Reduce heat and simmer, uncovered, for 10 minutes. Press through a sieve; return to pan. Also press raspberries through sieve; discard skins and seeds. Add strained raspberries to cranberry mixture. Bring to a boil. Add sugar, lemon juice and cinnamon; remove from heat. Cool 4 minutes. Stir 1 cup of fruit mixture into 1½ cups half and half. Return all to pan; bring to a gentle boil. Mix cornstarch with remaining cream; stir into soup. Cook and stir for 2 minutes. Serve hot or chilled. Garnish with whipped cream, raspberries and mint if desired.

Linda Fink, Attica, Ind.