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| 1 | cup | cranberry juice | |
| 1 | cup | red wine | dry |
| 1 | stick | cinnamon | about 3 inches long |
| 425g | frozen | raspberries, frozen | in light syrup |
| 1 | tablespoon | lemon juice | freshly squeezed |
| 1 | tablespoon | sugar | granulated |
| 1/2 | cup | sour cream | or heavy whipped topping |
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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Every Easter when I was a boy I looked forward to my mom's Easter pie. An Italian tradition, "Easter Pie", as it...
I went with suggestions from some of the other reviewers and used more honey (2 tablespoons) and a good bit of seasoned salt (1 teaspoon). The chicken was good, but the flavor was more subtle than I would have hoped. I also expected the sweet honey flavor to be more pronounced but it was the lime I could taste most. I was reminded more of a mild mojo flavoring than anything. I would have enjoyed something a bit more bold. As another reviewer suggested, soy sauce may be a good addition to this recipe. My girlfriend and I both still enjoyed this dish, I was just expecting something more.