Makes 2 ½ cups - 4 servings

Slightly tangy and surprisingly simple to prepare, this crimson soup is an elegant way to enjoy berries shipped from Chile to the U.S. during the winter months. Serve it as a colorful first course or warm dessert for a February dinner. It's delicious paired with Rosemary Shortbread (see recipe).

1 cup cranberry juice cocktail
1 cup blueberries (see Tip)
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.

Advance preparation

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.