Wild Cherry Soup



  • 450 g (1 lb) stoned cherries – keep the stones
  • 300 ml (½ pint) water
  • 2.5 cm (1 in) cinnamon bark, 300 ml (½ pint) red wine, preferably homemade
  • zest of 1 lemon, a little dried mashed potato


Put cherries, water, cinnamon and lemon zest in a saucepan and cook fast for 10 minutes. Process the lot through a blender and add the red wine which has been boiled with the crushed cherry stones and strained. Thicken this to taste with potato. Sweeten as necessary and serve at once.

(This recipe reproduced by permission of the Hamlyn Publishing Group Ltd. from The Second Country Book edited by Barbara Hargreaves.)