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Cherry Wine Soup

This recipe is kind of elegant and would be nice served at a dinner party
before a meal that has beef as a main course. 

1 16 oz. can pitted tart red cherries
1 1/2 cups water
1/2 cup sugar
1 tbsp. quick-cooking tapioca
1/8 tsp. ground cloves
1/2 cup dry red wine (this is a great use for left over wine)

In a 1 1/2 quart saucepan, stir together undrained cherries, water, sugar, 
tapioca and cloves. Let stand 15 minutes.  Bring to a boil.  Reduce heat,
cover and simmer for 15 minutes stirring occasionally.  Remove from heat
and stir in the wine.  Cover and chill stirring occasionally.
Serves 6-8 (Jarden Direct)

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