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.

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.