Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

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