Red Cherry Soup
|Canned pitted red sour cherries||1 Pound, pitted (1 Can)|
|Sugar||1⁄4 Cup (4 tbs)|
|Orange juice||1⁄2 Cup (8 tbs)|
|Claret wine||1⁄2 Cup (8 tbs)|
|Sour cream||4 Tablespoon (Adjust Quantity As Needed)|
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.