If you’re making this during the summer use fresh cherries and serve it cold. If you’re making it in the winter used canned/bottled cherries and serve it warm


2 lbs cherries, stemmed and pitted (fresh) or 4 cups stemmed and pitted canned cherries, drained

2 cups water

2 cups Gewürztraminer or medium-dry white wine

1/4 cup sugar

4 teaspoons corn starch

1 tablespoon fresh orange juice

1 tablespoon fresh lemon juice

1 teaspoon grated orange zest

Tofutti Sour cream or Wholesoy & Co. yogurt (optional)

Fresh mint springs (optional)


Step 1: Place half of the cherries in a soup pot along with the water and wine. Bring to a boil, reduce heat and simmer until the cherries are soft about 15 minutes. Place in a blender or food processor and purée until smooth.

Step 2: Stir together the sugar and corn starch in a small bowl. Add 3 tablespoons of the cherry mixture and stir well. Return the cherry purée and the cherry paste to the pot and cook over high heat whisking until thickened, about 5 minutes.

Step 3: Reduce heat and stir in the reserved cherries along with the orange juice, lemon juice and orange zest. Simmer until warmed through, Taste for sweetness; if not sweet enough add additional sugar. If too sweet add additional lemon juice.

Serve warm or cold garnished with a dallop of  Tofutti Sour cream or Wholesoy & Co. yogurt and/or fresh mint sprigs

Yields 6 cups