2 tbsp. flour
1 c. sour cream
Pinch of salt
1 tsp. sugar
1 lb. canned sour cherries, pitted
3/4 c. sugar

Stir flour with sour cream, salt and teaspoon of sugar until smooth. Cook cherries with 1 1/2 quarts of water (juice included) and 3/4 cup sugar for 5 minutes. Take 1/2 cup water from cherry pot, add to sour cream mixture, mix until smooth. Pour this mixture back into pot and boil for 5 minutes. Remove from stove and cover. Let cool and place in refrigerator. Serve cold.