Fruit Soup with Port Tara Q. Thomas   From Every Day with Rachael Ray March 2007 FOUR SERVINGS Prep Time: 5 min Cook Time: 10 min One 12-ounce bag frozen berries One 12-ounce bag frozen pitted cherries 1/4 cup dried cherries Juice of half an orange (1/4 cup) 1/4 cup plus 2 tablespoons sugar 1/4 teaspoon ground cinnamon 1/4 cup ruby port Freshly ground pepper (optional) Vanilla ice cream, for serving In a medium saucepan, bring the berries, frozen and dried cherries, orange juice, sugar and cinnamon to a boil. Lower the heat, add the port and simmer for 10 minutes. Season with pepper, if using. Serve in bowls with vanilla ice cream.

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