Ingredients
1 can (15 ounces) dark sweet cherries2 cups water1/3 cup plus 1 teaspoon sugar, divided1/2 teaspoon ground cinnamon1/2 cup all-purpose flour1 teaspoon baking powder1/4 cup milk1 tablespoon vegetable oil1 tablespoon cornstarch1 tablespoon cold water
Preparation
Drain cherries, reserving juice; set cherries aside.
In large saucepan, combine juice, water, 1/3 cup sugar and cinnamon; bring to a boil over medium heat, stirring occasionally.
For dumplings, combine the flour, baking powder and remaining sugar in a small bowl. Add milk and oil, stirring just until moistened. Drop by teaspoonfuls into boiling soup. Reduce heat; cover and simmer for 10 minutes. Dissolve cornstarch in cold water; stir into soup. Add cherries. Bring to a boil; boil for 1-2 minutes. Reduce heat; cover and simmer for 3-4 minutes.
