Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lb Tart Red Cherries (Canned, 1 ts Cinnomon
-Frozen, Or Fresh) 1 c Heavy Cream (Whipping)
1/2 c Wine Vinegar 1 c Sour Cream
3 tb Cornstarch

This is just the thing for those hot summer days that you really want to
cook.

Yield: 8 Servings

Drain or pit the cherries over a bowl reserving the juice. Puree the
cherries and liquid in a blender or food processor. Add enough water to
the cherries to make 2 quarts. Add the vinegar, cornstarch, and cinnamon.
Cook, stirring constantly, until slightly thickened. Remove from the heat
and add the cream. Chill. Serve garnished with sour cream for soup or for
dessert, use whipped cram slightly sweetened and dusted with cinnamon or
nutmeg for a garnish.

From A Booklet From The National Red Cherry Institute.

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