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EASY BERRY & WINE SOUP
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Soups Fruits
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 tb Freshly squeezed lemon juice
1 tb (or 2T) granulated sugar,
Optional
1/2 c Sour cream or whipping cream
Optional
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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