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
InstructionsBlend 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.