|Dark red cherries||1 1⁄2 Pound|
|Red wine/Dry sherry||1⁄2 Cup (8 tbs)|
|Red currant jelly/Grape jelly||4 Tablespoon|
|Sugar||1 1⁄4 Tablespoon|
|Grated orange rind||1|
|Ground cinnamon||1 Pinch|
|Arrowroot/Cornstarch||1 1⁄4 Tablespoon|
|Cold water||2 1⁄2 Tablespoon|
Stone cherries with a cherry stone or the point of a vegetable peeler.
Measure red wine, redcurrant jelly, sugar, orange rind, juice and cinnamon into a pan.
Cover and heat gently until jelly is melted.
Add cherries, cover and simmer for 5 minutes.
Blend arrowroot to a smooth paste with cold water.
Stir into the cherries and bring to the boil, stirring continuously.
Cool and serve at room temperature for best natural flavor.
It looks good in a glass bowl.