Chilled Cherry Soup

Ingredients

1 1-pound can red sour pitted cherries, including liquid
1/4 cup sugar
2 teaspoons cornstarch
1/4 teaspoon salt
1/4 teaspoon cinnamon
2 teaspoons grated orange rind
1/2 cup orange juice
1/2 cup red burgundy wine

Instructions

Blend in the blender all ingredients except the wine for 20 seconds. Pour the mixture into a saucepan and cook over medium heat, stirring constantly, until it comes to a boil. Boil for 1 minute, stirring.

Remove from the heat and stir in the wine. Chill overnight or for at least 12 hours.

Serve garnished with whipped cream or sour cream.

Yield: 

4 servings.

Course

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