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