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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.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 817 Calories from Fat 14

% Daily Value*

Total Fat 2 g2.6%

Saturated Fat 0.3 g1.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3.9 mg0.2%

Total Carbohydrates 160 g53.5%

Dietary Fiber 25.3 g101.4%

Sugars 95.5 g

Protein 9 g18.4%

Vitamin A 19.1% Vitamin C 320.4%

Calcium 26.2% Iron 18.4%

*Based on a 2000 Calorie diet

Cherry Soup Recipe