3 pounds tart cherries (canned, fresh or frozen)
1/2 cup wine vinegar
3 tablespoons cornstarch
1 teaspoon cinnamon
1 cup heavy cream
1 cup sour cream
1. 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.
2. Cook, stirring constantly until slightly thickened. Remove from heat. Add cream. Chill.
3. Season with salt and/or sugar or more vinegar to taste. Serve garnished with sour cream for soup.
4. For dessert, use whipped cream slightly sweetened and dusted with cinnamon or nutmeg as a garnish.
1/2 cup wine vinegar
3 tablespoons cornstarch
1 teaspoon cinnamon
1 cup heavy cream
1 cup sour cream
1. 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.
2. Cook, stirring constantly until slightly thickened. Remove from heat. Add cream. Chill.
3. Season with salt and/or sugar or more vinegar to taste. Serve garnished with sour cream for soup.
4. For dessert, use whipped cream slightly sweetened and dusted with cinnamon or nutmeg as a garnish.
