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