| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy | Jewish | Soups, Fruits | 1 | Servings |
INGREDIENTS
| 3 | lb | Tart cherries; canned; fresh Or frozen |
| 1/2 | c | Wine vinegar |
| 3 | tb | Cornstarch |
| 1 | ts | Cinnamon |
| 1 | c | Heavy cream |
| 1 | c | Sour cream |
INSTRUCTIONS
Drain cherries, if necessary, saving liquid. Puree cherries in blender or food processor. Add enough water to cherry liquid to make 2 quarts. Add vinegar, cornstarch and cinnamon. Cook, stirring constantly until slightly thickened. Remove from heat. Add cream. Chill. Season with salt and/or sugar or more vinegar to taste. Serve garnished with sour cream for soup. For dessert, use whipped cream slightly sweetened and dusted with cinnamon or nutmeg as a garnish. Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on May 26, 1998
A Message from our Provider:
“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”