Easy Berry Wine Soup
Ingredients| 1 cup cranberry juice 1 cup dry red wine 1 cinnamon stick, about 1 3 inches long 1 package (425g) frozen raspberries in 1 light syrup 1 tbsp freshly squeezed lemon juice 1 tbsp (or 2t) granulated sugar, 1 optional 1/2 cup sour cream or whipping cream 1 optional |
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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
Servings:
2
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