3 c. cold water (or juice from can)
1 c. sugar
1 cinnamon stick
4 c. pitted sour cherries or drained canned sour cherries
1 tbsp. arrowroot
1/4 c. heavy cream, chilled
3/4 c. dry red wine, chilled

Combine water (juice), sugar and cinnamon stick. Bring to a boil and add the cherries. Partially cover and simmer over a low heat for 35-40 minutes if the cherries are fresh, or 10 minutes if they are canned. Remove the cinnamon stick.

Mix the arrowroot and 2 tablespoons of cold water into a paste, then beat the paste into the cherry soup. Stirring constantly, bring the soup almost to a boil. Reduce the heat and simmer for about 2 minutes, or until the soup is clear and slightly thickened. Then pour the soup into a shallow glass or stainless steel bowl and refrigerate until the soup is chilled. Before serving (preferably in bowls that have been chilled) stir in the chilled cream and wine.