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Red Cherry Soup

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Ingredients
  Canned pitted red sour cherries 1 Pound, pitted (1 Can)
  Sugar 1⁄4 Cup (4 tbs)
  Cornstarch 2 Teaspoon
  Salt 1⁄4 Teaspoon
  Cinnamon 1⁄2 Teaspoon
  Orange juice 1⁄2 Cup (8 tbs)
  Claret wine 1⁄2 Cup (8 tbs)
  Sour cream 4 Tablespoon (Adjust Quantity As Needed)
Directions

Reserve a few whole cherries for garnish.
Put remainder of cherries plus liquid from can in electric blender.
Blend for 2 minutes.
Combine sugar, cornstarch, salt and cinnamon in saucepan; stir in pureed cherries and orange juice.
Cook over medium heat, stirring constantly, until mixture comes to a boil; boil 1 minute.
Remove from heat and stir in claret.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Boiled
Dish: 
Soup

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