Name: Easy 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 tb Freshly squeezed lemon juice; 1 tb (or 2T) granulated sugar,; Optional; 1/2 c Sour cream or whipping cream; Optional

For if [a Christian] cannot thank and praise God as well in calamities and sufferings as in prosperity and happiness, he is as far from the piety of a Christian as he that only loves them that love him is from the charity of a Christian. For to thank God only for such things as you like is no more a proper act of piety than to believe only what you see is an act of faith. Resignation and thanksgiving to God are only acts of piety when they are acts of faith, trust and confidence in the divine goodness.

William Law

CATEGORY	CUISINE	TAG	YIELD
Fruits, Dairy		Soups, Fruits	2	Servings

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	tb	Freshly squeezed lemon juice
1	tb	(or 2T) granulated sugar,
		Optional
1/2	c	Sour cream or whipping cream
		Optional

INSTRUCTIONS

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

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