This is just the thing for those hot summer days that you really want to cook.
Drain or pit the cherries over a bowl reserving the juice. Puree the cherries and liquid in a blender or food processor. Add enough water to the cherries to make 2 quarts. Add the vinegar, cornstarch, and cinnamon. Cook, stirring constantly, until slightly thickened. Remove from the heat and add the cream. Chill. Serve garnished with sour cream for soup or for dessert, use whipped cram slightly sweetened and dusted with cinnamon or nutmeg for a garnish.
From A Booklet From The National Red Cherry Institute.