Blueberry-Wine Soup

Submitted by: Leslie
Source: WRAL.com (Paulette Mitchell)
 

Makes 2 ½ cups - 4 servings

Slightly tangy, ever so refreshing, and surprisingly simple to prepare, this soup is an elegant way to enjoy juicy fresh berries. Serve it as a light dessert or as a first course. Garnish the soup with extra blueberries, if you like. The colors of lemon and blueberries really sing and the uncooked blueberries add an extra bit of texture. Use this as a first course for your Valentine's dinner!

1 cup cranberry juice cocktail
2 ½ cups blueberries
¼ cup pure maple syrup
1 cinnamon stick
Pinch of ground cloves
¼ cup red wine, preferably a fruity wine, such as Zinfandel (or substitute raspberry vinegar)
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.  Remove from the heat and let cool. Remove and discard the cinnamon stick and stir in the wine.

Refrigerate in a covered container until chilled, at least 4 hours, before serving. Garnish each serving with a lemon slice.

Advance preparation
This soup will keep for up to 2 days in a covered container in the refrigerator.

Additional Keywords:  fruit