Cherries in red wine

The cherries in Summer are wonderful. Eat them fresh or cooked and at every opportunity.


  • 150g caster sugar
  • 2 tbsp redcurrant jelly
  • Zest of 1 orange
  • 1 stick cinnamon
  • 1 star anise
  • 1 cup full-bodied red wine
  • 500g washed cherries (either unpitted or pitted, up to readers' own taste)
  • 200ml double cream


Place the sugar, redcurrant jelly, orange zest, cinnamon, star anise and wine in a pot over medium-high heat. As soon as it begins to simmer, reduce heat to medium, add cherries, and simmer for 4 minutes until just starting to soften. Transfer to a bowl to cool.

Let the cherries cool in their syrup and place in the fridge for at least 2 hours. Remove the cinnamon stick and star anise and spoon the cherries into 4 bowls. Drizzle with syrup and place a dollop of cream on each. Serve.

NOTES: What about something to drink?
Try the Fox Creek Vixen sparkling red NV, McLaren Vale, SA

This quintessentially Australian-style wine is rich and soft in texture with a silky palate that oozes raspberries and black cherries. It finishes with a touch of spicy oak, gingerbread and almonds. Perfect for Christmas lunch.