Chilled Cherry Soup

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Chilled Cherry Soup

Pretty and refreshing. Serve either as a soup or dessert.

Yield: 4 servings.


  • 1 1-pound can red sour pitted cherries, including liquid
  • 1/4 cup sugar
  • 2 teaspoons cornstarch
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 2 teaspoons grated orange rind
  • 1/2 cup orange juice
  • 1/2 cup red burgundy wine


Blend in the blender all ingredients except the wine for 20 seconds. Pour the mixture into a saucepan and cook over medium heat, stirring constantly, until it comes to a boil. Boil for 1 minute, stirring.

Remove from the heat and stir in the wine. Chill overnight or for at least 12 hours.

Serve garnished with whipped cream or sour cream.


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