LOCATION: Recipes >> Soups >> Berry Wine
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Berry Wine
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Berry And Wine Soup
Yield: 2 servings
1 c cranberry juice
1 c dry red wine
1 cinnamon stick, about 3 inches long
1 pkg (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
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.
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