|Sweet cherries/Canned cherries||1 1⁄2 Pound (Red Colored)|
|Water||4 Cup (64 tbs)|
|Cinnamon stick/0.25 teaspoon ground cinnamon||1⁄2|
|Orange rind/Lemon rind||4 , slivered|
|Orange/Lemon||1⁄2 , juiced|
|Red wine||1 Cup (16 tbs)|
Pit cherries; put about three-quarters into pan.
Cover with water.
Add cinnamon; rind, very finely pared; and orange juice.
Cover; simmer gently until cherries are tender.
Put through fine food mill or into electric blender or food processor; blend until smooth.
Add cornstarch to cold water; mix until smooth.
Add a little hot soup to cornstarch mixture; pour back into soup.
Stir in well; bring to boil.
Cook 4 to 5 minutes; add reserved cherries last few minutes to heat through.
Add sugar to taste.