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Cherry Soup

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  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)
  Cornstarch 1 Tablespoon
  Sugar To Taste

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 wine.
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.

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