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Fruit Soup With Burgundy

New.Wife's picture
  Canned pitted dark sweet cherries 17 Ounce (1 Can)
  Grated orange rind 1⁄2 Teaspoon
  Ground cinnamon 1⁄4 Teaspoon
  Salt 1⁄8 Teaspoon
  Cornstarch 2 Tablespoon
  Orange 1 Large
  Sparkling burgundy 1 Cup (16 tbs)
  Sour cream/Whipped cream 1⁄2 Cup (8 tbs) (For Garnish)

1. Take a medium heavy bottomed saucepan.
2. Empty can of cherries into the pan and stir in orange rind, cinnamon, salt and cornstarch until corn starch is well blended.
3. Place on a low flame and bring liquid to a boil, stirring constantly until the soup thickens. Put off the flame and allow the soup to stand.
4. Segment orange and squeeze the juice from the membrane into the soup.
5. Place the soup in the refrigerator to chill.

6. Just before serving, pour chilled Sparkling Burgundy into the soup.

7. Pour the chilled soup into sherbet glasses or into chilled consommé cups.
8. Add orange segments.
9. Garnish with a dollop of sour cream or whipped cream, if desired.

Recipe Summary

Difficulty Level: 
Very Easy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes

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