Recipe courtesy of Michael Symon

Tart Cherry and Red Wine Sundaes

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  • Level: Easy
  • Total: 20 min
  • Active: 15 min
  • Yield: 8 servings
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Directions

  1. Combine 4 cups frozen cherries, 1 cinnamon stick, 1 cup sugar and 2 tablespoons cornstarch in a saucepan over medium-high heat and cook until the sugar starts to melt, about 1 minute. Add 2 cups dry red wine, bring to a boil and cook until slightly thickened, about 4 minutes. Remove from the heat, remove the cinnamon stick and stir in 2 teaspoons red wine vinegar. Serve over vanilla ice cream.

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