Directions:
- Drain cherries, if necessary, saving liquid.
- Puree cherries and reserved liquid, if any, in blender or food processor.
- Add enough water to cherry puree to make 2 quarts.
- Add vinegar, cornstarch, and cinnamon.
- Place in pan and cook, stirring constantly, until slightly thickened.
- Remove from heat.
- Add cream.
- Season with additional sugar to taste.
- Chill.
- When ready to serve, top with sweetened whipped cream and dust with cinnamon or nutmeg to garnish.
- **Can be used as the soup course of a meal, but substitute sour cream for the whipped sweetened cream to garnish and season to taste with salt or vinegar to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 128.05 Kcal (536 kJ) | ||
| Calories from fat | 49.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.55g | 9% | |
|---|---|---|---|
| Cholesterol | 20.55mg | 7% | |
| Sodium | 19.1mg | 1% | |
| Potassium | 185.23mg | 4% | |
| Total Carbs | 18.75g | 6% | |
| Sugars | 13.61g | 54% | |
| Dietary Fiber | 1.9g | 8% | |
| Protein | 2.01g | 4% | |
| Vitamin C | 3.7mg | 6% | |
| Iron | 1.7mg | 10% | |
| Calcium | 32.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 62.98 Kcal (264 kJ) | ||
| Calories from fat | 24.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.73g | 9% | |
|---|---|---|---|
| Cholesterol | 10.11mg | 7% | |
| Sodium | 9.39mg | 1% | |
| Potassium | 91.1mg | 4% | |
| Total Carbs | 9.22g | 6% | |
| Sugars | 6.69g | 54% | |
| Dietary Fiber | 0.94g | 8% | |
| Protein | 0.99g | 4% | |
| Vitamin C | 1.8mg | 6% | |
| Iron | 0.8mg | 10% | |
| Calcium | 16.1mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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