1 lb (450 g) fresh red cherries
2/3 cup (150 ml) 1/4 pt water
1/3 cup (65 g) caster sugar (superfine granulated)
2/3 cup (150 ml) 1/4 pt red wine
1 tbsp (15 ml) red-currant jelly
small piece cinnamon stick
2/3 cup (150 ml) 1/4 pt water
1/3 cup (65 g) caster sugar (superfine granulated)
2/3 cup (150 ml) 1/4 pt red wine
1 tbsp (15 ml) red-currant jelly
small piece cinnamon stick
method
1. Discard the cherry stalks and if you prefer remove the stones with a cherry stoner. In a pan, bring the water, sugar, wine, red-currant jelly and the cinnamon stick to the boil. Add the cherries, return it to the boil, reduce the heat and simmer, uncovered, for about 10 minutes.
2. Use a draining spoon to take out the cherries and place them in a serving dish.
3. Bring the juices to the boil and boil rapidly to reduce a little then strain over the cherries.
Serve warm, not hot or cold, with thick cream.
2. Use a draining spoon to take out the cherries and place them in a serving dish.
3. Bring the juices to the boil and boil rapidly to reduce a little then strain over the cherries.
Serve warm, not hot or cold, with thick cream.
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