Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Cold water
1 c Sugar
1 Cinnamon stick
4 c Pitted sour cherries or
-drained canned sour
-cherries
1 tb Arrowroot
1/4 c Heavy cream, chilled
1/2 c Dry red wine, chilled

In a 2-quart saucepan, combine the water, sugar and cinnamon stick.
Bring to a boil and add the cherries. Partially cover and simmer over
low heat for 40 minutes if the cherries are fresh or 10 minutes if
the cherries are canned. Remove the cinnamon stick. Mix the
arrowroot and 2 Tbsp of cold water into a paste, then beat into the
cherry soup. Stir constantly, bringing the soup almost to a boil.
Reduce the heat and simmer about 2 minutes, or until clear and
slightly thickened. Pour into a shallow glass or stainless steel
bowl, and refrigerate until chilled. Before serving, stir in the
cream and wine.

(from "Hungarian Recipes" by GR Publishing)

Browse by categories