Bed, Beach and Breakfast Inns of the Long Beach Peninsula, Washington Coast

Boreas Cranberry-Raspberry Soup

2 cups fresh or frozen cranberries

2 cups apple juice

1 cup fresh or frozen unsweetened raspberries (or you can use a frozen three-berry blend)

1⁄2-1 cup sugar

1 tablespoon lemon juice

1⁄2 teaspoon ground cinnamon

2 cups half-and-half, divided

1 tablespoon cornstarch

Whipped cream

additional raspberries and mint

In a 3-quart saucepan, bring cranberries and apple juice to a boil.

Reduce heat and simmer, uncovered for 10 minutes.

Add raspberries or berry mix and boil for a minute or so.

Press through a sieve (at least once and up to three times) to remove seeds; discard seeds, and return juice to pan.

Bring to a boil.

Add sugar lemon juice and cinnamon and remove from heat.

Cool for 5 minutes and then stir 1 cup of mixture into 1 1⁄2 cups cream.

Return all to pan and bring to a gentle boil.

Mix cornstarch with remaining cream; stir into soup.

Cook and stir for 2 minutes (don’t allow rolling boil).

Serve hot or chilled.

Garnish with whipped cream, raspberries and mint.

Suggestion: make double batch and store I fridge for up to a week.

Shake well before serving.