Name: Cherry Soup
Ingredients: 550 g Ripe morello cherries; 1 tb Maraschino; 100 g Caster sugar; 200 ml Orange juice; 2 tb Red wine; 100 ml Water; 1/2 Cinnamon stick; 2 tb Creme fraiche; Icing sugar and mint leaves to garnish

CATEGORY	CUISINE	TAG	YIELD
		Coxon’s kit, Coxon1	4	servings

INGREDIENTS

550	g	Ripe morello cherries
1	tb	Maraschino
100	g	Caster sugar
200	ml	Orange juice
2	tb	Red wine
100	ml	Water
1/2		Cinnamon stick
2	tb	Creme fraiche
		Icing sugar and mint leaves to garnish

INSTRUCTIONS

Wash the cherries and remove the stones, add the wine and half the
caster sugar and cinnamon stick.
Leave them to marinate in the fridge for 1 hour. Place over the orange
juice, maraschino and water and transfer to a pan. Heat gently until
boiling.
Remove any scum, adjust the sweetness with the remainder of the caster
sugar and remove the cinnamon stick.
Serve warm or chilled with a spoon of creme fraiche and a sprig of
mint and icing sugar (optional).
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