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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 tablespoon quick-cooking tapioca
1/8 teaspoon ground cloves
1/2 cup dry red wine (this is a great use for left over wine)


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