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
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|Serving Size: 1 Serving (349g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 3 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 76.5mg||3 %|
|Potassium 246.2mg||6 %|
|Total Carbohydrate 103.4g||30 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 103.3g|
|Protein 0.5g||1 %|
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Calories per serving: 470
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