Categories: Fruits, Soups/stews, Desserts 
      Yield: 8 servings 
  
      3 lb Tart Red Cherries (Canned,          1 ts Cinnomon 
           -Frozen, Or Fresh)                  1 c  Heavy Cream (Whipping) 
    1/2 c  Wine Vinegar                        1 c  Sour Cream 
      3 tb Cornstarch                      
  
  This is just the thing for those hot summer days that you really want to 
  cook. 
   
  Yield: 8 Servings 
   
  Drain or pit the cherries over a bowl reserving the juice.  Puree the 
  cherries and liquid in a blender or food processor.  Add enough water to 
  the cherries to make 2 quarts.  Add the vinegar, cornstarch, and cinnamon. 
  Cook, stirring constantly, until slightly thickened. Remove from the heat 
  and add the cream.  Chill.  Serve garnished with sour cream for soup or for 
  dessert, use whipped cram slightly sweetened and dusted with cinnamon or 
  nutmeg for a garnish. 
   
  From A Booklet From The National Red Cherry Institute.