Berry and Wine Soup



INGREDIENTS:

1 c Cranberry juice

1 c Dry red wine

1 Cinnamon stick, about 3 inches long

1 pk (425g) frozen raspberries in Light syrup

1 T Freshly squeezed lemon juice

1 T (or 2T) granulated sugar, Optional

1/2 c Sour cream or whipping cream Optional

DIRECTIONS:

1. 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.



Berry and Wine Soup