Easy berry & wine soup

2 Servings

Ingredients

Quantity Ingredient
1 cup Cranberry juice
1 cup Dry red wine
1 Cinnamon stick, about
3 inches long
1 pack (425g) frozen raspberries in
Light syrup
1 tablespoon Freshly squeezed lemon juice
1 tablespoon (or 2T) granulated sugar,
Optional
½ cup Sour cream or whipping cream
Optional

Directions

Boil cranberry juice with wine and cinnamon stick over high heat until reduced to 1 cup, about 9 minutes. Meanwhile, puree berries in a blender. Strain and discard seeds. Remove cinnamon stick from reduced wine mixture. Stir in berry mixture. Pour into a bowl. Taste and add lemon juice and 1 to 2 tablespoons sugar, as needed. (Soup will taste less sweet when chilled.) Refrigerate at least until cold, about 3 hours or up to 2 days. Serve chilled with a swirl of cream in centre.

Source: Chatelaine magazine, December 1993, page 105

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