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3 lb Tart cherries canned, fresh 1 ts Cinnamon
Or frozen 1 c Heavy cream
1/2 c Wine vinegar 1 c Sour cream
3 tb Cornstarch
Drain cherries, if necessary, saving liquid. Puree cherries in blender or food processor. Add enough water to cherry liquid to make 2 quarts. Add vinegar, cornstarch and cinnamon. Cook, stirring constantly until slightly thickened. Remove from heat. Add cream. Chill. Season with salt and/or sugar or more vinegar to taste. Serve garnished with sour cream for soup. For dessert, use whipped cream slightly sweetened and dusted with cinnamon or nutmeg as a garnish.
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