2 cups fresh or frozen cranberries
 2 cups apple juice
 1 cup fress or frozen unsweetened raspberries, thawed
 1/2 to 1 cup sugar
 1 tbsp lemon juice
 1/4 tsp ground cinnamon
 2 cups half-and-half cream, divided
 1 tbsp cornstarch
   Whipped cream, additional raspberries & mint (optional)
 
 Makes 4 servings.
 
 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; brin to a
 boil.  Add sugar, lemon juice and cinnamon; remove from the heat.
 Cool 4 minutes. s Stir 1 cup into 1-1/2 cups cream.  Return all to
 pan; bring to a gentle boil.  Mix cornstarch with remain cream; stir
 into soup.  Cook and stir for 2 minutes.  Serve hot or chilled.
 Garnish with whipped cream, raspberries and mint if desired.
 
 Source: Taste of Home, Oct./Nov. 1996