| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy | Fruits, Soups | 2 | Servings | |
INGREDIENTS
| 1 | c | Cranberry juice |
| 1 | c | Dry red wine |
| 1 | Cinnamon stick, about | |
| 3 inches long | ||
| 1 | 425g frozen raspberries in | |
| Light syrup | ||
| 1 | T | Freshly squeezed lemon juice |
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 119
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 12.3mg
Potassium: 75.1mg
Carbohydrates: 24.8g
Fiber: <1g
Sugar: 21.5g
Protein: <1g