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Easy Berry and Wine Soup


Home | Recipes | E
Fruits Soups/stews

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

Directions:

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