2 pounds fresh stemmed & pitted cherries
4 cups frozen or canned (drained)
2 cups Gewurztraminer or Riesling
Reserve 1/2 of the cherries.
Add Cherries, wine and 2 cups of water in a large sauce pan.
Cook until cherries are soft (about 15 minutes).
Puree until smooth.
In small bowl mix 1/4 cup sugar and 1/4 teaspoon cornstarch. Mix well.
Add 3 Tablespoons of the puree to incorporate the dry mixture
Mix well and cook with remainder of pureed mixture until thick. Whisk constantly.
Cook about five minutes. Reduce heat.
Add reserved cherries
1 teaspoon fresh orange juice
1 teaspoon fresh lemon juice
Simmer until warmed through. If too sweet: add more lemon juice. If not sweet enough: add more sugar. Chill and serve cold with a dollop of sour cream as a garnish with a sprig of mint.