In a 3-qt. saucepan, bring cranberries and apple juice to a boil. Reduce heat and simmer, uncovered, for 10 minutes. Press through a sieve; return to the pan. Also press the raspberries through the sieve; discard skins and seeds. Add to cranberry mixture; bring to a boil. Add sugar, lemon juice and cinnamon; remove from the heat. Cool 4 minutes. Stir 1 cup into 1 1/2 cups half and half. Return all to pan; bring to a gentle boil. Mix cornstarch with remaining half and half; stir into soup. Cook and stir for 2 minutes. Serve hot or chilled. Garnish with whipped cream and raspberries, if desired. Posted to EAT-L Digest 29 Dec 96 Recipe by: Taste of Home Oct/Nov 96 From: The Taillons
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|Serving Size: 1 Serving (307g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 2 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 5mg||0 %|
|Potassium 153.9mg||4 %|
|Total Carbohydrate 168.9g||50 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 166g|
|Protein 0.3g||0 %|
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Calories per serving: 655
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