| 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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