Cherry Soup

1. 1

   In large saucepan, combine cherries, water, wine, cinnamon stick and cloves.

2. 2

   Bring to a boil.

3. 3

   Reduce heat and simmer until fruit is soft, 10 to 15 minutes.

4. 4

   Add sugar and orange rind and stir until sugar is dissolved.

5. 5

   Remove cinnamon stick and cloves and discard.

6. 6

   Puree cherry mixture in blender.

7. 7

   Pour back into pan and stir in arrowroot, mixed with a little of the fruit mixture. Cook over low heat until slightly thickened.

8. 8

   Serve hot with dumplings or ice cold with dollop of whipped cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.