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2.5 hours
Prep: 15 minutes
Cook: 10 minutes
102 calories per serving view nutrition facts
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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.
| % Daily Value* | |
| Total Fat 6.0g | 9% |
| Saturated Fat 4.0g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 17mg | 1% |
| Total Carbohydrate 12.0g | 4% |
| Dietary Fiber 0.0g | 0% |
| Sugars 11.0g | |
| Protein 1.0g | 2% |
| Vitamin A | 4% | Vitamin C | 13% | |
| Calcium | 4% | Iron | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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