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    Berry-Wine Soup

    Slightly tangy, refreshing, and simple to prepare, this crimson soup is an elegant way to enjoy berries. Serve it warm or chilled for dessert or as a first course. It will keep for up to 2 days in a covered container in the refrigerator.


    • 1 cup cranberry juice cocktail
    • 1 cup fresh raspberries
    • 1 cup hulled and sliced fresh strawberries
    • 1/2 cup fresh blueberries
    • 1/4 cup pure maple syrup
    • 1 stick cinnamon
    • Pinch ground cloves
    • 1/4 cup red wine, preferably a fruity wine, such as Zinfandel; may substitute wine with grape juice
    • thin lemon slices, for garnish


    Step 1
    Combine all ingredients, except wine and lemon slices, in a medium saucepan; bring to a boil over medium-high heat. Remove from heat and let cool until warm.
    Step 2
    Remove and discard the cinnamon stick and stir in the wine or grape juice.
    Step 3
    Serve immediately. Or refrigerate in a covered container until chilled, at least 4 hours, before serving. Garnish each serving with a lemon slice.

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