Chilled Cherry Soup Recipe
Ingredients
1/3 cup sugar
1 tablespoon cornstarch
1/2 cup water
2 cans (14 oz. each) pitted tart red cherries
1 cinnamon stick
3 cloves
2 1/2 cups milk
Few drops red food coloring (optional)
Directions
Combine sugar and cornstarch in a saucepan.
Stir in water, cherries with liquid, cinnamon, and cloves.
Bring to boiling over medium heat, stirring occasionally until thickened and clear.
Cover and cook over low heat 3 to 5 minutes, stirring as necessary.
Cool, then chill well.
Remove cinnamon and cloves.
Add milk gradually to chilled mixture, stirring constantly.
Tint with food coloring, if desired.
Stir in water, cherries with liquid, cinnamon, and cloves.
Bring to boiling over medium heat, stirring occasionally until thickened and clear.
Cover and cook over low heat 3 to 5 minutes, stirring as necessary.
Cool, then chill well.
Remove cinnamon and cloves.
Add milk gradually to chilled mixture, stirring constantly.
Tint with food coloring, if desired.
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