Cherry Soup - cooking recipe

Ingredients

1 lb. pitted tart cherries
1 c. water
1 c. dry wine (red)
1 stick cinnamon (about 2-inches)
2 whole cloves
1/4 c. sugar
1/2 tsp. grated orange rind
1 tsp. arrowroot

Preparation

In large saucepan, combine cherries, water, wine, cinnamon stick and cloves.
Bring to a boil.
Reduce heat and simmer until fruit is soft, 10 to 15 minutes.
Add sugar and orange rind and stir until sugar is dissolved.
Remove cinnamon stick and cloves and discard.
Puree cherry mixture in blender.
Pour back into pan and stir in arrowroot, mixed with a little of the fruit mixture. Cook over low heat until slightly thickened.
Serve hot with dumplings or ice cold with dollop of whipped cream.
Makes 4 servings.