Christmas Cherry

“Before settling in to wait for Santa by our crackling fire, guests at the Governor’s Inn enjoy a wonderful Christmas Eve dinner. Six courses are presented in the inn’s two dining rooms, which glow with candlelight and holiday cheer. Traditionally the chilled potage is Christmas Cherry served in a glass iced and garnished with a lemon wheel and a dollop of softly whipped cream. This beautiful soup will keep refrigerated at least 2 weeks.” –The Governor’s Inn, Ludlow, Vermont


3 cans (1 pound each) pitted tart red cherries (packed in water)
2 sticks cinnamon
6 whole cloves
6 whole allspice berries
1/2 lemon
1/2 cup sugar
Pinch of salt
1 pint heavy cream
1 tablespoon flour
1/2 bottle dry red French Medoc wine
Lemon wheels for garnish
Whipped cream for garnish


Combine in large pot juice and fruit from 2 cans tart red cherries and juice only from the third can, reserving the cherries. Add 1 can of water, the spices, lemon, sugar, and salt. Bring to boil. In a separate smaller pan scald the cream and whisk in flour. Cool scalded mixture slightly and strain into cherry mixture. Add wine and bring mixture just to the boiling point. Do not boil. Strain out solids and cool. Add reserved can of cherries and refrigerate overnight. Serve in beautiful glass containers – a champagne glass, icer, brandy snifter, or compote dish. Garnish each with lemon wheel and a dollop of whipped cream. Merry Christmas!

Cooking & Recipes


Serves 12

Preparation Method

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