This dish comes to us from some of our long standing wine club members. Their passion for wine and food is such a joy, and we have spent countless hours talking about recipes, travel, food, and wine with them. They generously shared this delightful recipe with us to pass along.
Cherries in Zinfandel Wine Syrup
Recommended Wine: 2017 Seven Mile Zinfandel
by Ed and Laurie Echeverria
- 1 pound fresh cherries, stemmed and pitted
- ½ cup plus 2 tablespoons sugar
- 1 ¼ cups Zinfandel
- 2 teaspoons corn or potato starch
- 1 tablespoon balsamic vinegar
- ¼ teaspoon almond extract
- Optional: ½ tablespoon kirsch
1. Put the cherries and sugar in a large, wide saucepan.
2. Mix one tablespoon of the red wine with the corn or potato starch and set aside.
3. Add the rest of the wine and the vinegar to the saucepan. Bring the heat up to a boil, then reduce the heat so it’s at a low boil and cook, stirring frequently, for about 12 minutes, until the cherries are completely wilted and softened through.
4. During the last moments of cooking, stir in the starch slurry and let the mixture boil the additional minute or so, to thicken the juices.
5.Turn off the heat and stir in the almond extract and kirsch, if using.
6. Storage: The cherries will keep up to one week in the refrigerator. They can be frozen for up
to six months.