Easy Berry& Wine Soup

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2.5 hours Prep: 15 minutes Cook: 10 minutes

102 calories per serving view nutrition facts

Ingredients

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

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.

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