Easy Berry& Wine Soup
Yield
servingsPrep
15 minCook
10 minReady
Low Cholesterol, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
| ½ | cup |
sour cream
or heavy whipped topping |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
cranberry juice
|
|
| 237 | ml |
red wine
dry |
*
|
| 113 | g |
cinnamon
about 3 inches long |
*
|
|
raspberries, frozen
in light syrup |
*
|
||
| 15 | ml |
lemon juice
freshly squeezed |
|
| 15 | ml |
sugar
granulated |
|
| 118 | ml |
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, purée 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.
