Cherry Wine Soup
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 tbsp. quick-cooking tapioca
1/8 tsp. ground cloves
1/2 cup dry red wine (this is a great use for left over wine)
In a 1 1/2 quart
saucepan, stir together undrained cherries, water, sugar,
tapioca and
cloves. Let stand 15 minutes. Bring to a boil. Reduce heat,
cover and simmer
for 15 minutes stirring occasionally. Remove from heat
and stir in the wine. Cover and chill
stirring occasionally.
Serves 6-8
