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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
3 tablespoons sugar |
1/4 teaspoon cinnamon |
1 1/2 cups cabernet sauvignon wine |
1 lb sweet cherries, tips of stems cut off, but leave some of the stem attached |
1 tablespoon red currant jelly |
Directions:
1. Put the cherries in a heatproof casserole that can also be used for serving.
2. Stir the wine and sugar together and pour over the cherries.
3. Cover and cook over low heat about 10 minutes.
4. Remove from heat, uncover and cool the cherries in the liquid for 30 minutes.
5. Drain the wine into a saucepan.
6. Place it over med-high heat and boil until reduced to 1/2 cup.
7. Stir in the jelly and stir over low heat until the jelly is dissolved.
8. Pour the mixture over the cherries and place in the refrigerator to chill.
9. To Serve:.
10. Serve the cherries very cold.
11. They make an excellent topping for vanilla ice cream.
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