Raspberry Cranberry Soup By Eddie Recipes

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CRANBERRY-RASPBERRY SAUCE



Cranberry-Raspberry Sauce image

Balance the tartness of cranberries in a Thanksgiving standard by stirring in some raspberry jam.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 1h

Yield 12

Number Of Ingredients 4

3 cups fresh cranberries (12 oz)
1 1/2 cups packed brown sugar
3/4 cup water
1/2 cup seedless raspberry jam

Steps:

  • In 2-quart saucepan, mix cranberries, brown sugar and water. Heat to boiling over high heat. Reduce heat to medium-high. Cook 8 to 10 minutes, stirring frequently, until mixture is thick and all cranberries have popped. Cool slightly, about 10 minutes.
  • Strain cranberry mixture, pressing berries to extract juice; discard berry skins. Stir jam into warm juice. Cool 30 minutes.

Nutrition Facts : Calories 140, Carbohydrate 35 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 15 mg, Sugar 31 g, TransFat 0 g

COLD RASPBERRY SOUP



Cold Raspberry Soup image

"I received this recipe 20 years ago and improved upon it," says Nola Rice of Miami, Arizona. "I serve my friends this delightful soup for lunch, usually with a large tomato stuffed with chicken or shrimp salad and homemade rolls."

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4-6 servings.

Number Of Ingredients 4

4 cups fresh or frozen raspberries, thawed
1/4 cup dry red wine or white grape juice plus 1 teaspoon dry red wine or white grape juice
1/2 to 3/4 cup sugar
1 cup sour cream

Steps:

  • In a blender or food processor, combine the first three ingredients; cover and process until pureed. Strain seeds if desired. Transfer to a large bowl; whisk in sour cream until blended. Cover and refrigerate for at least 1 hour.

Nutrition Facts : Calories 192 calories, Fat 7g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 21mg sodium, Carbohydrate 28g carbohydrate (21g sugars, Fiber 6g fiber), Protein 2g protein.

CRAN-RASPBERRY JAM



Cran-Raspberry Jam image

I'm sure to pick up extra bags of cranberries for the freezer in the fall so that I can make this lovely, delicious jam year-round. My kids love it on peanut butter sandwiches. Jars of this pretty ruby-colored jam also make great gifts. -Marjilee Booth, Chino Hills, California

Provided by Taste of Home

Time 30m

Yield 6 half-pints.

Number Of Ingredients 4

2 packages (10 ounces each) frozen sweetened raspberries, thawed
4 cups fresh or frozen cranberries
1 package (1-3/4 ounces) powdered fruit pectin
5 cups sugar

Steps:

  • Drain raspberries, reserving juice; add enough water to juice to measure 1-1/2 cups. Pour into a Dutch oven. Add raspberries and cranberries; stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute., Remove from heat; skim off foam. Ladle hot mixture into six hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 96 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 25g carbohydrate (23g sugars, Fiber 1g fiber), Protein 0 protein.

EASY CRAN-RASPBERRY SAUCE



Easy Cran-Raspberry Sauce image

This simple but elegant twist on cranberry sauce comes from Stephanie Jaworski by way of her website, joyofbaking.com. I came across this when searching for a good cranberry sauce that didn't include orange juice as a primary ingredient. I have a medical condition that requires me to severely limit my intake of citrus, which means that the usual cranberry sauce recipes just don't work for me. This yummy alternative can be used many ways, but is especially wonderful over ice cream. Cooking time is approximate.

Provided by Lynne M

Categories     Sauces

Time 10m

Yield 2 cups, 4-6 serving(s)

Number Of Ingredients 4

3 cups unsweetened raspberries (fresh or frozen)
2 cups cranberries (fresh or frozen)
1/2 cup granulated sugar (or more to taste)
1 lemon, zest of (orange works well, too)

Steps:

  • In a large saucepan, combine the raspberries, cranberries, sugar, and lemon zest.
  • Stirring often, cook over medium-low heat until the raspberries break down, the cranberries soften and begin to pop, and the sauce starts to thicken. Remove from heat and let cool.
  • Cover and store in the refrigerator. This will last up to a week.
  • Note: Taste and adjust the amount of sugar as needed. If the sauce becomes too thick after being refrigerated, stir and add a little water, as needed.

Nutrition Facts : Calories 166.6, Fat 0.7, Sodium 1.9, Carbohydrate 41.8, Fiber 8.2, Sugar 31, Protein 1.3

CHILLED RASPBERRY SOUP



Chilled Raspberry Soup image

Boy, if this isn't one of the best things to do to raspberries, I don't know what is!! This is just so yummy!

Provided by MizzNezz

Categories     Raspberries

Time 1h2m

Yield 6 serving(s)

Number Of Ingredients 10

3 quarts fresh raspberries
1 1/2 cups water
1/4 cup white wine (optional)
1 cup cranberry juice
1 1/2 cups sugar
2 teaspoons cinnamon
5 whole cloves
2 tablespoons lemon juice
2 (8 ounce) cartons raspberry yogurt
1 cup sour cream

Steps:

  • Mash berries, water and wine together.
  • Place in blender and puree.
  • Put in large pot.
  • Add cranberry juice, sugar, cinnamon and cloves.
  • Bring just to a boil over med heat.
  • Strain and cool.
  • Whisk in lemon juice and yogurt.
  • Chill.
  • Serve with a dollop of sour cream.

Nutrition Facts : Calories 506.6, Fat 10.5, SaturatedFat 5.6, Cholesterol 19.9, Sodium 68.9, Carbohydrate 102.2, Fiber 16.4, Sugar 80.4, Protein 7.5

RASPBERRY CRANBERRY SAUCE



Raspberry Cranberry Sauce image

If you are a raspberry lover, then you MUST try this Raspberry Cranberry sauce. I hated cranberry sauce until I tried this and am now hooked. Perfect served over Turkey, mashed potatoes, rolls and baked into tasty treats!

Provided by Janelle

Time 1h15m

Number Of Ingredients 5

1 1/3 cup sugar
1 cup water
3 cups fresh cranberries
1 cup fresh raspberries
1 teaspoon vanilla extract

Steps:

  • In a saucepan, combine ALL ingredients.
  • Bring to a simmer and cook for 10 minutes, stirring frequently.
  • After 10 minutes, mash up berries using a potato masher or fork or something to mash up the berries. You can mash up all the berries, some, or none, depending on how chunky you like your cranberry sauce.
  • Once mashed cook for 5 more minutes.
  • Allow mixture to cool completely.
  • Serve Chilled.
  • Store in an air tight container up to 5 days.

Nutrition Facts : Calories 63 calories, Carbohydrate 15.6 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 0.1 grams protein, SaturatedFat 0 grams saturated fat, Sodium 0 grams sodium, Sugar 14.2 grams sugar

CRANBERRY SOUP



Cranberry Soup image

Provided by Nancy Harmon Jenkins

Categories     soups and stews, appetizer

Time 30m

Yield 4 - 6 servings

Number Of Ingredients 11

2 tablespoons butter
1/2 cup roughly chopped onions
1/2 cup roughly chopped celery
1/4 cup roughly chopped carrots
2 1/2 cups chicken broth
1 small dried hot red pepper
1 bay leaf
Freshly ground black pepper to taste
1 12-ounce bag cranberries
3 cups cider
Sour cream to garnish, if desired

Steps:

  • In a heavy soup kettle, melt the butter. Gently saute the chopped onions, celery and carrots until the vegetables are soft. Add the chicken broth. Rinse the hot pepper under running water to remove the seeds and inner white membrane. Add to the broth, together with the bay leaf and several grinds of pepper.
  • Rinse the cranberries and pick them over to remove any that are spoiled. Roughly chop the berries on a wooden board or process them briefly in a food processor. Add to the broth and let simmer gently over low heat until the cranberries are soft and disintegrating into the broth.
  • Add the cider to the broth. Mix well and simmer gently for 10 minutes. Serve hot, garnished with sour cream if desired. The soup may also be prepared ahead of time and reheated before serving.

Nutrition Facts : @context http, Calories 171, UnsaturatedFat 2 grams, Carbohydrate 28 grams, Fat 5 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 162 milligrams, Sugar 18 grams, TransFat 0 grams

RASPBERRY CRANBERRY SOUP BY EDDIE



RASPBERRY CRANBERRY SOUP BY EDDIE image

This soup is great on a hot day or just whenever. I like to serve it with some cinnamon toast.

Provided by Eddie Jordan @EDWARDCARL

Categories     Other Soups

Number Of Ingredients 9

2 cup(s) cranberries frozen
2 cup(s) apple juice
1 cup(s) red raspberries, frozen
1 cup(s) sugar
1 teaspoon(s) lemon juice
1/4 teaspoon(s) ground cinnamon
2 cup(s) half & half
1 tablespoon(s) cornstarch
- whipped and whole raspberries to garnish

Steps:

  • In a large sauce pan bring cranberries and apple juice to a boil, reduce heat and simmer uncovered 10 minutes.
  • Press cranberries through a sieve return to pan.
  • Also press the raspberries through sieve and discard skin and seeds.
  • Add to cranberry mixture bring to a boil.
  • Add sugar, lemon juice, and cinnamon cook 4 minutes.
  • Stir in 1 1/2 cup half & half. Return to pan and bring to a gentle boil.
  • Mix in cornstarch with remaining half & half stir into soup.
  • Cook and stir for 2 minutes. Serve hot or chilled. Garnish with whipped cream and whole raspberries.

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