Cranberry-Raspberry Soup

This soup's bright pink color signals its lively flavor, with a good tart-sweet balance.

8 ounces cranberries, fresh or frozen
1 cup water
1/2 cup sugar, or more as needed
3 cups raspberries, fresh or frozen
Grated zest and juice of 1 orange
1 cup half-and-half

1. In a large saucepan, combine cranberries, water, and sugar. Bring to a boil, reduce heat, and simmer for 5 minutes. (Many berries will pop.) Remove from heat and cool to room temperature.
2. Stir in raspberries, orange zest, and juice. Pass mixture through a food mill or fine sieve set over a large bowl to remove seeds and cranberry skins. Discard seeds and skins.
3. Whisk half-and-half into soup and taste for sweetness. Add more sugar, if desired. Serve chilled.

Makes 6 servings.
PER SERVING: 201 CAL (20% from fat), 3g PROT, 4.4g FAT, 37g CARB, 17mg SOD, 16mg CHOL, 4.6g FIBER
Source: Veggie Life Magazine

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