Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 oz Red currants
6 oz Black currants
6 oz Cranberries
1 1/2 c Med.-dry white wine
1/2 c Sugar
1 (2-inch) cinnamon stick
Finely grated peel and juice
-of 1 orange
1 1/4 c Water
1 Tablespoon. creme de cassis
-liqueur
2/3 c Dairy sour cream
Black currant leaves to
-decorate with

In a large saucepan, bring currants, cranberries, wine, sugar,
cinnamon, orange peel and juice and water to boil. Lower heat, and
cook gently until fruit is tender, about 15 mins. Discard cinnamon
stick. In blender or food processor, puree fruit and liquid. press a
nylon sieve to remove seeds.

Cool, then refrigerate 1 1/2 hrs. Stir creme de cassis into soup,
then pour into 4 to 6 chilled bowls. carefully place a spoonful of
sour cream on each serving, and use a skewer, feather the sour cream
attractively. Decorate with black currant leaves and serve
immediately. Makes 4 to 6 servings.

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