| 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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