Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 4 cups | Fresh cherries |
| 2 cups | Orange juice |
| ¼ cup | Honey |
| ¼ teaspoon | Ground cinnamon; =OR=- cardamom |
| 2 tablespoons | Cornstarch water |
| \N \N | Plain yogurt; =OR=- low-fat sour cream |
| \N \N | Mint sprigs |
Reserve 4 to 6 cherries for garnish. Pit remaining cherries and finely chop in food processor or blender. Heat cherries, orange juice, honey and cinnamon to a boil in saucepan. Dissolve cornstarch in water, gradually stir into cherry mixture and cook 1 minute. Refrigerate overnight. Spoon into bowls; garnish each with yogurt, a cherry and a mint leaf. This recipe is from the Northwest Cherry Growers. From the Chicago Tribune, 6/24/93.
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on May 26, 1998