Veronicas Cranberry And Raspberry Soup Food

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

Ingredients

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.

CHILLED RASPBERRY SOUP

Chilled Raspberry Soup image

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

Ingredients

4 cups raspberries
1/2 cup sugar
1/4 cup dry red wine or cranberry juice cocktail
1 cup sour cream

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

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

Ingredients

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

COOL RASPBERRY SOUP

Cool Raspberry Soup image

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

Ingredients

1 package (20 ounces) frozen unsweetened raspberries, thawed
1-1/4 cups water
1/4 cup white wine, optional
1 cup cran-raspberry juice
1/2 cup sugar
1-1/2 teaspoons ground cinnamon
3 whole cloves
1 tablespoon lemon juice
1 cup raspberry yogurt
1/2 cup sour cream

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.

VERONICA'S CRANBERRY AND RASPBERRY SOUP

Veronica's Cranberry and Raspberry Soup image

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

Ingredients

4 cups cranberries
4 cups apple juice
2 cups raspberries
1/4 cup sugar
2 tablespoons lemon juice
1/2 teaspoon cinnamon
2 cups light cream
2 tablespoons cornstarch

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

CRANBERRY SAUCE WITH RASPBERRY VINEGAR

Cranberry Sauce With Raspberry Vinegar image

Make and share this Cranberry Sauce With Raspberry Vinegar recipe from Food.com.

Provided by lazyme

Categories < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 1/4 cups sugar
1/2 cup raspberry vinegar
1/4 cup water
12 ounces cranberries
1 cinnamon stick
1 tablespoon orange peel, cut into strips

Steps:

Combine first 3 ingredients in heavy medium saucepan over medium-high heat.
Bring to boil, stirring until sugar dissolves.
Mix in cranberries, cinnamon stick and orange peel.
Reduce heat, cover partially and simmer until berries burst, about 10 minutes.
Remove from heat.
Cool completely (sauce will thicken as it cools).
Discard cinnamon stick.
Can be prepared up to 1 week ahead; cover and chill.

Nutrition Facts : Calories 284.5, Fat 0.1, Sodium 2.9, Carbohydrate 73.8, Fiber 4.3, Sugar 66, Protein 0.4

CRANBERRY & RASPBERRY SMOOTHIE

Cranberry & raspberry smoothie image

A low fat, vitamin C-packed smoothie to start your day

Provided by James Martin

Categories Breakfast

Time 10m

Number Of Ingredients 6

Ingredients

200ml cranberry juice
175g frozen raspberry , defrosted
100ml milk
200ml natural yogurt
1 tbsp caster sugar , or to taste
mint sprigs, to serve

Steps:

Place all the ingredients into a blender and pulse until smooth. Pour into glasses and serve topped with fresh mint.

Nutrition Facts : Calories 100 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.16 milligram of sodium

PUMPKIN AND CRANBERRY SOUP

Pumpkin and Cranberry Soup image

This recipe was published in my local paper, and adapted from The "New England Soup Factory Cookbook" by Marjorie Druker and Clara Silverstein. The sherried cranberries are what make the recipe pop. Prep time does not include time to soak the cranberries.

Provided by duonyte

Categories Pumpkin

Time 1h

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

1 cup dried cranberries
1/2 cup cream sherry
6 tablespoons butter
1 large Spanish onion, peeled and diced
2 celery ribs, diced
5 carrots, peeled and sliced
3 (16 ounce) cans pumpkin
8 cups chicken stock or 8 cups vegetable stock
3 tablespoons dark brown sugar
1/2 cup pure maple syrup
1/4 teaspoon ground nutmeg
1 cup heavy cream
salt and pepper, to taste

Steps:

Place the cranberries in a glass or ceramic bowl and add sherry. Cover the bowl and let the cranberries soak at least 2 hours or overnight.
In a stockpot, melt the butter over medium heat. Add the onion, celery and carrots and saute 5 minutes.
Add the pumpkin, stock, brown sugar, maple syrup and nutmeg and bring to a boil.
Reduce the heat to medium and simmer 30 minutes.
Remove from heat and puree or blend until creamy.
Add the cream and the cranberries with the soaking liquid.
Season with salt and pepper and stir well.

Nutrition Facts : Calories 289.9, Fat 15.2, SaturatedFat 8.8, Cholesterol 47.2, Sodium 315.1, Carbohydrate 31.9, Fiber 2, Sugar 18.4, Protein 6.1

CRANBERRY RASPBERRY SAUCE

Cranberry Raspberry Sauce image

This is a wonderful Christmas meat sauce. It goes well with turkey or goose.

Provided by Ryan Downs

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Cranberry Sauce Recipes

Yield 10

Number Of Ingredients 4

Ingredients

12 ounces cranberries
2 cups raspberries
1 cup Merlot wine
¾ cup white sugar

Steps:

Put cranberries, raspberries, Merlot, and sugar in a large saucepan. Bring to a boil, stirring occasionally. Use a whisk to mash the cranberries. Turn down heat and let simmer for 15 minutes. Pour sauce into a container and refrigerate. It can be served hot or cold.

Nutrition Facts : Calories 105.5 calories, Carbohydrate 22.6 g, Fat 0.2 g, Fiber 3.2 g, Protein 0.4 g, Sodium 1.6 mg, Sugar 17.7 g

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