Return to Content

Christmas Cherry

Christmas Cherry
0 votes, 0.00 avg. rating (0% score)
by
Submit a Recipe Image

Yield: Serves 12

"Before settling in to wait for Santa by our crackling fire, guests at the Governor's Inn enjoy a wonderful Christmas Eve dinner. Six courses are presented in the inn's two dining rooms, which glow with candlelight and holiday cheer. Traditionally the chilled potage is Christmas Cherry served in a glass iced and garnished with a lemon wheel and a dollop of softly whipped cream. This beautiful soup will keep refrigerated at least 2 weeks." --The Governor’s Inn, Ludlow, Vermont

Ingredients:

  • 3 cans (1 pound each) pitted tart red cherries (packed in water)
  • 2 sticks cinnamon
  • 6 whole cloves
  • 6 whole allspice berries
  • 1/2 lemon
  • 1/2 cup sugar
  • Pinch of salt
  • 1 pint heavy cream
  • 1 tablespoon flour
  • 1/2 bottle dry red French Medoc wine
  • Lemon wheels for garnish
  • Whipped cream for garnish

Instructions:

Combine in large pot juice and fruit from 2 cans tart red cherries and juice only from the third can, reserving the cherries. Add 1 can of water, the spices, lemon, sugar, and salt. Bring to boil. In a separate smaller pan scald the cream and whisk in flour. Cool scalded mixture slightly and strain into cherry mixture. Add wine and bring mixture just to the boiling point. Do not boil. Strain out solids and cool. Add reserved can of cherries and refrigerate overnight. Serve in beautiful glass containers -- a champagne glass, icer, brandy snifter, or compote dish. Garnish each with lemon wheel and a dollop of whipped cream. Merry Christmas!
Updated Thursday, July 31st, 2008

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.

yankee-giftsub-apr2014-v2