Makes 2 ½ cups - 4 servings
Slightly tangy and surprisingly simple to prepare, this crimson soup is an elegant way to enjoy summer berries. It's delicious paired with Rosemary Shortbread.
1 cup cranberry juice cocktail
1 cup blueberries
1 cup raspberries
1 cup sliced strawberries
¼ cup pure maple syrup
1 cinnamon stick
Pinch of ground cloves
¼ cup red wine, preferably a fruity wine, such as Zinfandel
Thin lemon slices for garnish
Combine all the ingredients, except the wine and garnish, in a medium saucepan; bring to a boil over medium-high heat.. Reduce the heat to low. Remove and discard the cinnamon stick and stir in the wine. Simmer for about 5 minutes. Serve warm garnished with lemon slices.
For advance preparation, prepare the soup without adding the wine. Cover and refrigerate for up to 2 days. Add the wine and simmer just before serving.
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