Cherry Soup (from

Thanks to my Mom for this one!

1 20-21 ounce can cherry pie filling (sweetened or if unsweetened then add 2 tbsp sugar)
1 cup water
20 whole cloves
1 cinnamon stick (or 1/4 tsp cinnamon powder)
2 tbsp lemon juice
1 pint half and half (or substitute milk for less calories)

In saucepan (medium sized), mix pie filling with water. Add cloves, cinnamon stick (or powder), lemon juice and stir well. Bring to boil over medium-high heat and cook for 5 minutes (watch the cherries, you don't want to heat it so long that they start disintegrating). Stir occasionally as you're heating. Put in half and half. Let cool, put in fridge once it's not too hot anymore. (Alternatively, if you don't have time to put it in the fridge then add some (3-5) ice cubes.)

Voila, that's it. Very easy and VERY yummy.

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