Chilled Cherry Soup

From The Country Innkeepers' Cookbook

Soups, Stews, Chowders Recipes

Yield: 4 servings.

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

• 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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