Easy berry and wine soup

1. Boil cranberry juice with wine and cinnamon stick over high heat until reduced to 1 cup, about 9 minutes.
2. Meanwhile, puree berries in a blender.
3. Straini and discard seeds.
4. Remove cinnamon stick from reduced wine mixture.
5. Stiri in berry mixture.
6. Pour into a bowl.
7. Taste and add lemon juice and 1 to 2 tablespoons sugar, as needed.
8. (soup will taste less sweet when chilled).
9. Refrigerate at least until cold, about 3 hours or up to 2 days.
10. Serve chilled with a swirl of cream in centre.