Cherries In Red Wine
|Powdered cinnamon||1 Pinch|
|Orange peel strip||1 (Thin)|
|Redcurrant jelly||1 Tablespoon|
|Robust red wine||150 Milliliter (1 1/2 Deciliter)|
|Ripe cherries||450 Gram (Large Sized Ones, Preferably Morello)|
In Italy the wine traditionally used for this recipe is Barolo, a wine as big and full bodied as its name.
A robust Burgundy could be used instead.
Put the sugar, cinnamon, orange peel, jelly and wine in a saucepan and heat gently until sugar has dissolved, then boil for 1 minute.
Add the cherries (stoned if you have time), and simmer for 10 minutes or until cooked.
Transfer cherries to a serving dish, reduce the syrup by rapid boiling for several minutes, then strain over the cherries.