In a saucepan, combine water, sugar, cinnamon stick and orange zest; bring to a boil. Add cherries, reduce heat and simmer for 30 minutes. Remove cinnamon stick. Mix arrowroot with 2 Tb of the cherry mixture to make a paste and return to soup, stirring constantly while bringing to a boil. Reduce heat and simmer 30 minutes until thickened slightly. Mixture will thicken as is cools. Chill. Before serving, stir in cream and wine. Serve in champagne or wine glasses to show off color. Garnish with a cinnamon stick and/or dollop of sour cream or yogurt. Posted to JEWISH-FOOD digest by Nancy Berry
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|Serving Size: 1 Serving (1004g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 262 (12%)|
|Amt Per Serving||% DV|
|Total Fat 29.1g||39 %|
|Saturated Fat 18.1g||90 %|
|Monounsaturated Fat 8.4g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 107.6mg||33 %|
|Sodium 45.5mg||2 %|
|Potassium 232.1mg||6 %|
|Total Carbohydrate 457.3g||134 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 455.9g|
|Protein 1.8g||3 %|
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Calories per serving: 2119
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