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Print this Recipe    Cherry 10

COLD SOUR CHERRY SOUP

3 cups cold water
1 cup sugar
1 cinnamon stick
4 cups pitted sour cherries or drained canned sour cherries
1 Tbsp arrowroot
1/4 cup heavy cream, chilled
1/2 cup dry red wine, chilled

In a 2-quart saucepan, combine the water, sugar and cinnamon stick.
Bring to a boil and add the cherries. Partially cover and simmer
over low heat for 40 minutes if the cherries are fresh or 10 minutes
if the cherries are canned. Remove the cinnamon stick. Mix the
arrowroot and 2 Tbsp of cold water into a paste, then beat into
the cherry soup. Stir constantly, bringing the soup almost to a
boil. Reduce the heat and simmer about 2 minutes, or until clear
and slightly thickened. Pour into a shallow glass or stainless
steel bowl, and refrigerate until chilled. Before serving, stir
in the cream and wine.

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