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Cherry Wine Soup
Cherry Wine Soup Eileen Goltz | Pareve

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
  • 1½ cups water
  • ½ cup sugar
  • 1 Tablespoon quick-cooking tapioca
  • ⅛ teaspoon ground cloves
  • ½ cup dry red wine (this is a great use for leftover wine)

  1. In a 1 1/2-quart saucepan, combine the undrained cherries, water, sugar, tapioca and cloves. Let stand 15 minutes.
  2. Bring the mixture to a boil and then reduce heat, cover and simmer for 15 minutes stirring occasionally.
  3. Remove the soup from the heat and stir in the wine.
  4. Cover and chill for at least 2 hours or until cold. Stir occasionally.
  5. You can garnish this soup with a dollop or whipped cream or non dairy whipped topping.
6 to 8