For 4-6 servings
500g (~1lb) sour cherries, pitted- You can use fresh or preserved.
2-3 cinnamon sticks
4 tbsp sugar
6 whole cloves
pinch of salt
1c sour cream, yoghurt or devonshire cream to thicken
1 tablespoon of flour
100mL (1/2c) red wine (Use apple juice with a dash of cider vinegar if going booze-free)
Bring to the boil 1L water, cherries and sugar. Add cinnamon and cloves tied in cheesecloth and reduce to a simmer. Cook for 10-12 minutes, or until cherries are soft.
Remove spice bundle. Whisk together the flour and cream, temper with 1cup of hot liquid. Stir into the soup. Barely simmer for about 5 minutes until thickened. Add wine at the end.
Serve chilled. Yum!
Bon appétit! (Jó étvágyat!)