• 2 (141/2-ounce) cans pitted sour cherries
  • 1-1/2 cups water (as needed)
  • 1/4 to 1/2 cup sugar, to taste
  • 1 slice lemon, seeded
  • 1 (2-inch) piece cinnamon stick
  • 2 teaspoons cornstarch
  • 1/2 cup dry red wine
  • 1/4 cup plus 1 tablespoon sour cream, divided
  • Lemon juice
  • Ground cinnamon

Place cherries along with their canned liquid in a medium saucepan. If liquid does not cover fruit, add water to cover. Stir in sugar, lemon slice and cinnamon. Bring to a boil, reduce heat and simmer for 5 minutes.

In a glass measuring cup or bowl, dissolve cornstarch in wine. Stir in several tablespoonfuls of the hot cherry liquid, then gradually stir the cornstarch-wine mixture into the hot cherry mixture and stir until blended. Heat to boiling and simmer for minute or until thickened. Remove from heat and remove lemon slice and cinnamon stick.

Place 3 tablespoons sour cream in a small bowl and add 2 tablespoons of the hot cherry liquid. Stir to combine and add sour cream mixture back to the pot and stir. Place soup in a heat-proof bowl, cover and refrigerate until chilled. Taste and adjust flavor by adding a bit of sugar or lemon juice.

Serve in cups or bowls, topped with a teaspoonful of sour cream and dusted with ground cinnamon.

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