Cold Cherry Soup

1. 1

   Combine water, sugar, and cinnamon in saucepan; bring to a boil, and add cherries.

2. 2

   Partially cover& simmer for 35 minutes for fresh cherries, or 10 minutes for canned.

3. 3

   Remove cinnamon stick.

4. 4

   Mix arrowroot& 2 tabl.

5. 5

   cold water, then beat into soup.

6. 6

   Stirring constantly, bring almost to a boil, reduce heat, and simmer for 2 minutes, until clear and slightly thickened.

7. 7

   Add wine, and chill.

* Per serving · 4 servings · Values may vary.

No additional tips available.