Red Grape Soup

From: Pastry chef Gale Gand, TRU Restaurant, Chicago.

Yield: 1 gallon.

8 quarts red California seedless grapes
3 vanilla beans
2 cinnamon sticks
1/4 cup star anise
2 oranges, peel and juice only
1 lemon, peel and juice only
1 lime, peel and juice only
2 cups spring water
4 cups cranberry juice
2 cu

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