Ingredients Jump to Instructions ↓

  1. 1 c Cranberry juice

  2. 1 c Dry red wine

  3. 1 Cinnamon stick, about 3 inches long

  4. 1 pk (425g) frozen raspberries in

  5. Light syrup 1 tb Freshly squeezed lemon juice

  6. 1 tb (or 2T) granulated sugar,

  7. Optional 1/2 c Sour cream or whipping cream

  8. 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

  9. 2 days. Serve chilled with a swirl of cream in centre. Source: Chatelaine magazine, December

  10. 1993, page


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