6 c. whole cranberries
3 c. water
1 c. sugar
1 c. light brown sugar
1 c. white wine
1/2 tsp. hot pepper sauce
1/2 tsp. grated nutmeg
1/4 tsp. grated ginger
1 tsp. grated lemon peel
Lemon slices or sprigs of lemon balm for garnish

In a Dutch oven or large kettle place cranberries, water and both sugars. Heat to boiling and simmer, covered for 5 minutes or until the berry skins pop. Drain, reserving 3 1/2 cups of the liquid. Place berries in blender or food processor and puree, then strain to remove skins. Mix with reserved liquid and place in large saucepan. Add wine, hot pepper sauce, spices and lemon peel. Simmer, covered for 5 minutes.

This soup can be served hot or cold. To serve, ladle into shallow dishes/cream soup bowls and garnish with thin lemon slices and additional grated nutmeg or with sour cream and sprigs of mint or lemon balm. This is especially festive at Thanksgiving or Christmas.