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1 pound pitted sweet dark cherries - washed and pitted1/3 cup superfine sugar ¼ cup dry red wine 1 clove 1 whole allspice 1-1/2” cinnamon stick Piece of cheesecloth 1-1/2 teaspoons balsamic vinegar
Directions:
1. Macerate cherries and sugar in a bowl until the cherries release their juice, 30-45 minutes.
2. Add ¼ cup red wine and set aside until the cherries absorb it, another 15 minutes.
3. Tie clove, allspice and cinnamon stick together in the cheesecloth. 4. Cook the cherries, the juice and the spice packet in a wide nonstick skillet over high heat until the juice begins to thicken, about 10 minutes. 5. Remove from the heat and stir in 1-1/2 teaspoons balsamic vinegar. Let cool and serve over vanilla ice cream.