A beautiful dish with a delicious flavour!


  • 900g stoned cherries

  • 200ml water

  • 200ml red wine

  • 50ml port

  • 1 stick cinnamon

  • 1 strip of lemon peel and a squeeze of juice

  • 2 tbsp caster sugar

  • 2 tbsp cherry jam

  • Salt and pepper

  • Sour cream to finish – optional

  • Toasted walnut bread


  • 1.

    Bring the cherries, red wine, port and all other ingredients except the sour cream up to the boil, allowing the cherries to simmer for 5-6 minutes before removing the pan from the heat and leaving the cherries to infuse and cool until just warm.

  • 2.

    Liquidize the cherries well until smooth and pass through a fine sieve.

  • 3.

    Finish with salt and pepper and a little squeeze of lemon juice. The soup is now ready to serve, finished with a dollop of sour cream, offering the toasted walnut bread apart.

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