Recipe - Easy Berry And Wine Soup

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
One half cup 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini