Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

60 oz Canned bing cherries, 1 Lemon, Juice of
-undrained 2 tb Cornstarch
1 c Claret wine 1/4 c Water
1 4 inch cinnamon stick 1 Egg yolk, well beaten

1. In a deep, 3-quart, heat-resistant, non-metallic casserole,
combine cherries, cherry liquid, wine, cinnamon and lemon juice.
2. Heat, covered, in Microwave Oven 15 minutes or until liquid
comes to a boil.
3. In a small bowl, combine cornstarch and the 1/4 cup water.
Stir into hot cherry mixture.
4. Heat, uncovered, in Microwave Oven 6 minutes or until
thickened and smooth.
5. Pour soup very gradually over egg yolk, stirring constantly.
6. Refrigerate 6 hours or overnight. Serve cold.

Browse by categories